Sautéed Tuna and Green Onion Stalks on Romaine

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 2 cups bok choy shredded
• 1 tablespoon canola oil divided
• 1 large carrots 
• 0.5 teaspoon sriracha (such as Lee Kum Kee)
• 1 tablespoon sesame oil dark divided
• 0.5 teaspoon dijon mustard 
• 2 cups grape tomatoes halved
• 16  green onions cut into 5-inch pieces ( 2 bunches)
• 1 tablespoon orange juice fresh
• 1 tablespoon rice vinegar 
• 4 cups torn romaine lettuce 
• 1 teaspoon salt divided
• 1 tablespoon sesame seed toasted
• 24 ounce yellowfin tuna steaks 

Equipment

• bowl
• frying pan
• whisk
• peeler

Directions

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.
3. Add 1 1/2 teaspoons sesame oil and 1 1/2 teaspoons canola oil, stirring with a whisk.
4. Heat 1 teaspoon sesame oil and 1 teaspoon canola oil in a large nonstick skillet over medium-high heat.
5. Sprinkle fish evenly with remaining 1/4 teaspoon salt and pepper.
6. Add fish to pan; cook 5 minutes on each side or until desired degree of doneness.
7. Remove fish from pan.
8. Heat remaining 1/2 teaspoon sesame oil and remaining 1/2 teaspoon canola oil in pan over medium-high heat.
9. Add onions to pan; saut 5 minutes or until lightly browned, turning occasionally.
10. Combine lettuce, bok choy, and tomatoes in a large bowl.
11. Drain carrot curls; add carrot curls to lettuce mixture.
12. Drizzle vinegar mixture over lettuce mixture; toss gently to coat. Arrange 1 1/2 cups lettuce mixture onto each of 4 plates.
13. 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.
14. Wine note: What to pour with these diverse flavors? Dry ros's bold fruitiness stands up to the richness of the sesame oil, the impact of chili sauce, and the density of tuna. I love Ctes-du-Rhne ross from France. In particular, the 2006 Domaine de la Janasse Ctes du Rhne Ros is fantastic with this dish ($14). Karen MacNeil