Tuna Carpaccio with Citrus-Ginger Dressing

• 1/2 cup fresh orange juice
• 1 tablespoon plus 1 teaspoon fresh lemon juice
• 1 1/2 teaspoons red wine vinegar
• 1 teaspoon soy sauce
• 1 tablespoon minced jalapeno
• 1 teaspoon finely grated fresh ginger
• 2 tablespoons plus 1 teaspoon extra-virgin olive oil
• Salt and freshly ground pepper
• 1 tablespoon sesame seeds
• One 8-ounce sushi-grade tuna fillet, cut 1/2 inch thick
• 4 large radishes, sliced paper thin

1. In a saucepan, combine the orange and lemon juices and boil over high heat until reduced to 1/3 cup, 7 minutes.
2. Transfer to a bowl; let cool.
3. Stir in the vinegar, soy, jalapeno and ginger.
4. Whisk in the olive oil; season with salt and pepper.
5. In a small skillet, toast the sesame seeds over moderately high heat, shaking the pan until golden, 2 to 3 minutes.
6. Cut the tuna into 4 equal pieces.
7. Place 1 piece of tuna between 2 sheets of plastic and pound to a 1/8-inch thickness.
8. Remove the top sheet of plastic and invert the tuna onto a plate.
9. Repeat with the remaining tuna.
10. Stir the dressing and spoon it over the tuna.
11. Garnish with the radishes and sesame seeds and serve.

orange juice, lemon juice, red wine vinegar, soy sauce, jalapeno, ginger, extravirgin olive oil, salt, sesame seeds, fillet, radishes

Taken from www.foodandwine.com/recipes/tuna-carpaccio-citrus-ginger-dressing (may not work)