Fresh Tuna and Watercress Salad

• 6 tablespoon reduces-sodium soy sauce
• 1/4 cup (packed) fresh cilantro leaves
• 2 tablespoons mayonnaise
• 1 tablespoon oriental sesame oil
• 2 teaspoons rice vinegar
• 1 1-inch piece peeled fresh ginger, chopped
• 1/4 teaspoon cayenne pepper
• 1 12- to 14-ounce fresh tuna steal (about 1 inch thick)
• 2 bunches watercress, stems trimmed
• 1 bunch radishes, trimmed, sliced
• Sesame seeds

1. Blend first 7 ingredients in processor until almost smooth.
2. Pour 1/3 cup sauce into glass pie plate; add fish and turn to coat.
3. Marinate fish 15 minutes per side.
4. Reserve remaining sauce.
5. Drain marinade from fish into heavy medium skillet.
6. Cook over high heat until beginning to boil.
7. Add fish and cook until just opaque in center, about 4 minutes per side.
8. Transfer fish to cutting board; cut crosswise into 1/4-inch-thick slices.
9. Combine watercress and radishes in large shallow bowl and toss to blend.
10. Arrange fish slices over.
11. Sprinkle with sesame seeds; serve with reserved sauce.

soy sauce, cilantro, mayonnaise, sesame oil, rice vinegar, fresh ginger, cayenne pepper, tuna, bunches, radishes, sesame seeds

Taken from www.epicurious.com/recipes/food/views/fresh-tuna-and-watercress-salad-4469 (may not work)