INGREDIENTS

For the Marinade:

4 tablespoons yuzu rice vinegar

3 tablespoons white miso

3 tablespoons lower sodium soy sauce

2 tablespoons honey

4 (6-8 ounce) tuna steaks, about 1 inch thick

For the Slaw:

8 medium radishes

4 mini cucumbers

1 carrot

3 tablespoons yuzu rice vinegar

4 teaspoons sugar

2 scallions thinly sliced, diced

1/2 teaspoon salt

1 tablespoon olive oil

1/2 tablespoons pickled ginger, thinly sliced

DIRECTIONS

1. 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.
2. 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
3. Brush a 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