Seared Ahi Tuna with Cucumber Salad

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  1 lbs Tuna, Ahi, Sushi-Grade
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  1 tbsp Sugar, Granulated White
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  4 Garlic(12g)
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  1 tsp Ginger, Fresh Root
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  0.3 cup Soy Sauce, Low Sodium
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  1 tbsp Vegetable oil
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  1 tsp Sesame seeds
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  0.3 cup Vinegar, Rice, Seasoned
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  0.5 tsp 1/2 teaspoons sea salt
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  1.5 tbsp Sesame Oil, Toasted
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  4 Green Onion (Scallion)(60g)
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  4 oz Peas, Sugar Snap
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  1 Cucumber(151g)
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  1 Radishes(227g)
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  0.3 cup Mayonnaise, Regular
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  1 tsp Wasabi paste
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  1.5 tsp Lemon Juice, Fresh

Instructions

1. 1Pat the tuna dry with paper towels. In a large bowl, whisk together the sugar, minced garlic, grated ginger, toasted sesame oil, and soy sauce. Add the tuna to the marinade, toss to coat, cover, and refrigerate for at least 30 minutes or up to 24 hours.
2. 2While the tuna marinates, prepare the cucumber salad by whisking together the seasoned rice vinegar, sugar, toasted sesame oil, and chopped green onions in a separate bowl. Add the sugar snap peas, sliced cucumber, and sliced radishes; toss to coat and refrigerate until ready to serve.
3. 3Make the wasabi mayo by whisking together the mayonnaise, wasabi paste, fresh lemon juice, and sugar in a small bowl until smooth; set aside.
4. 4Remove the tuna from the marinade and pat dry. Heat the vegetable oil in a large skillet over medium-high heat until shimmering, about 2 minutes. Add the tuna steaks and sear 1½–2½ minutes per side over medium-high heat until the exterior is golden brown and the center remains rare (internal temperature 110–115°F for sushi-grade tuna).
5. 5Transfer the seared tuna to a cutting board and rest for at least 3 minutes, then slice into ½-inch pieces.
6. 6Divide the cucumber salad evenly into 4 airtight containers while still at room temperature. Top each portion with the sliced tuna.
7. 7Drizzle each serving with the wasabi mayo and sprinkle with sesame seeds.
8. 8Cover and refrigerate; consume within 3 days, keeping the tuna and salad components separated if storing longer than 1 day to prevent sogginess.