Sautéed Tuna And Green Onion Stalks On Romaine

• 1 large carrot
• 1 tablespoon rice vinegar
• 1 tablespoon fresh orange juice
• 1 teaspoon salt, divided
• 1/2 teaspoon chili garlic sauce (such as Lee Kum Kee)
• 1/2 teaspoon Dijon mustard
• 1 tablespoon dark sesame oil, divided
• 1 tablespoon canola oil, divided
• 4 (6-ounce) yellowfin tuna steaks
• 1/4 teaspoon freshly ground black pepper
• 16 green onions, cut into 5-inch pieces (about 2 bunches)
• 4 cups torn romaine lettuce
• 2 cups shredded bok choy
• 2 cups grape tomatoes, halved
• 1 tablespoon toasted sesame seeds

1. Cut carrot lengthwise into ribbons using a vegetable peeler. Curl ribbons around fingers, and place carrot curls in a bowl of ice water.
2. Combine vinegar, juice, 3/4 teaspoon salt, chili garlic sauce, and mustard. Add 1 1/2 teaspoons sesame oil and 1 1/2 teaspoons canola oil, stirring with a whisk.
3. Heat 1 teaspoon sesame oil and 1 teaspoon canola oil in a large nonstick skillet over medium-high heat. Sprinkle fish evenly with remaining 1/4 teaspoon salt and pepper. Add fish to pan; cook 5 minutes on each side or until desired degree of doneness. Remove fish from pan.
4. Heat remaining 1/2 teaspoon sesame oil and remaining 1/2 teaspoon canola oil in pan over medium-high heat. Add onions to pan; saute 5 minutes or until lightly browned, turning occasionally.
5. Combine lettuce, bok choy, and tomatoes in a large bowl. Drain carrot curls; add carrot curls to lettuce mixture. Drizzle vinegar mixture over lettuce mixture; toss gently to coat. Arrange 1 1/2 cups lettuce mixture onto each of 4 plates. Cut each tuna steak into thin slices. Arrange 1 tuna steak and 4 onions on each serving; sprinkle each serving with 3/4 teaspoon sesame seeds.
6. Wine note: What to pour with these diverse flavors? Dry rose's bold fruitiness stands up to the richness of the sesame oil, the impact of chili sauce, and the density of tuna. I love Cotes-du-Rhone roses from France. In particular, the 2006 Domaine de la Janasse Cotes du Rhone Rose is fantastic with this dish ($14). -Karen MacNeil

carrot, rice vinegar, orange juice, salt, chili garlic, mustard, sesame oil, canola oil, yellowfin, freshly ground black pepper, green onions, torn romaine lettuce, choy, grape tomatoes, sesame seeds

Taken from www.myrecipes.com/recipe/sauted-tuna-green-onion-stalks-on-romaine (may not work)