For the Marinade:
4 tablespoons of yuzu rice vinegar
3 tablespoons of white miso
3 tablespoons of lower sodium soy sauce
2 tablespoons of honey
4 (6-8 ounces) of tuna steaks, about 1-inch thick
For the Slaw:
8 medium radishes
4 mini cucumbers
3 tablespoons of yuzu rice vinegar
4 teaspoons of sugar
2 scallions thinly sliced, divided
1/2 teaspoon of salt
1 tablespoon of olive oil
1 1/2 teaspoons of pickled ginger thinly sliced
- For the marinade, whisk the vinegar, miso, soy sauce and honey in a large bowl until smooth. Add the tuna steaks to the bowl and turn to coat. Let marinate at room temperature, turning occasionally, 20-30 minutes or up to 1 hour in the refrigerator.
- Meanwhile, make the slaw. Slice radishes cucumbers and carrots very thinly on a mandoline or with a knife. Combine them in a bowl with the vinegar, sugar, all but 1 tablespoon of the scallions and salt; let stand until ready to serve, tossing occasionally.
- Brush a Circulon grill pan with the oil and heat over medium-high heat. Remove the tuna from the marinade and pat dry with paper towels. Add the tuna to the grill pan and cook, turning once, 3-4 minutes per side for medium-rare. Transfer to serving plates. Toss the remaining scallions with the pickled ginger and place on top of the tuna. Serve with slaw.