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© Meredith Corporation. All rights reserved. Used with permission.
In a very large bowl, combine watercress, cabbage, jicama, radishes and red onion; set aside.
For dressing, in a screw-top jar, combine rice vinegar, sugar, soy sauce, 2 teaspoons toasted sesame oil, half of the ginger and crushed red pepper. Cover and shake well.
In a large nonstick skillet, heat remaining 2 teaspoons toasted sesame oil over medium-high heat. Sprinkle tuna steaks with salt, black pepper, coriander and remaining half of the ginger. Rub spices into tuna steaks. Add tuna to skillet. Cook for 8 to 10 minutes or until tuna is browned but still slightly pink on the inside, turning once halfway through cooking.
To serve, toss watercress mixture with 1/4 cup dressing. Divide watercress mixture among four serving plates. Spoon rice over the watercress, dividing evenly. Thinly slice tuna. Arrange tuna slices over the salad and rice mixture. Sprinkle with cashews. Pass remaining dressing.