I’ve never really been a fan of radishes but who can resist something as beautiful as the watermelon radish. They are green on the outside and bright fuchsia on the inside. They are much milder and sweeter than regular radishes and are a great compliment to any salad!!! These delightful radishes can be hard to find, but whole foods usually carries them.
I used them in an ahi tuna, and snap pea salad. They were crisp and delicious. Not to mention super healthy!!! You can leave the outer skin on but I found it to be a little too bitter for my liking. As for the dressing I made a basic vinaigrette with sesame oil, lime juice, soy sauce, ginger and sriracha hot sauce. As for amounts, it’s totally up to you. You can’t mess up a vinaigrette. Taste and adjust till your satisfied. I left the ahi tuna raw and it “cooked” in the lime juice, kind of like ceviche. If you’re going to do the same I suggest sushi grade ahi. Sprinkle with black sesame seeds and serve immediately or you can refrigerate and serve up to a few hours later.
The Ahi Tuna will change color after just a few minutes in the dressing.