- Soy Dressing:
- 3 tablespoons mirin (sweet sake) or cream sherry
- 6 tablespoons unseasoned rice vinegar
- 2 tablespoons Soy Sauce
- 1 teaspoon prepared horseradish
- Tuna and Salad:
- 12 ounces fresh tuna steaks, sliced about 1/2 inch thick
- 10 cups bite-size pieces rinsed and crisped iceberg lettuce
- 2 tablespoons sesame seeds
- 2 tablespoons vegetable oil
- 2 tablespoons finely shredded fresh ginger
- 1/2 cup thinly sliced green onions
- 1 cup thinly sliced red radishes
- In a small bowl, stir together mirin, vinegar, soy sauce, and horseradish; set aside.
- Rinse fish and pat dry. Cut fish into 1/2-inch by 3-inch strips; set aside.
- Mound lettuce equally on 4 dinner plates.
- In a wide frying pan or wok, stir sesame seeds over medium heat until golden (3 to 5 minutes). Pour seeds out of pan and set aside. Increase heat to high, then pour oil into pan and swirl to coat pan bottom. Add ginger and stir-fry until lightly browned (about 30 seconds). Add tuna and stir-fry just until fish becomes opaque, 2 to 3 minutes (cut to test).
- Add dressing and remove pan from heat. Spoon a fourth of the fish and dressing over lettuce on each plate. Sprinkle with green onions, radishes, and toasted sesame seeds.