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Makes 6 servings

Tuna is surely one of America’s favorite fish, and it lends itself to many types of preparation, from sashimi to “tuna-fish” sandwiches. This dish follows calls for the fish to be almost raw; it can be accompanied with one of the Asian-inspired sauces, Ginger or Piquant Asian.

1 teaspoon kosher salt
2 teaspoons  freshly ground black pepper
2 pounds sashimi-quality tuna
1 tablespoon extra virgin olive oil
Julienned daikon, sliced seeded cucumbers, and strong-tasting salad leaves like arugula or watercress, for garnish
Ginger Sauce or Piquant Asia Sauce, to serve

Combine salt and pepper in a small bowl.

Pat the tuna dry with paper towels. Heat the oil in a large nonstick skillet over medium heat. Sear the tuna on both sides, then remove from the heat and rub both sides with the salt-pepper mixture.

When cool, wrap the tuna tightly in wax paper, then in foil. Refrigerate it for at least 4 hours or overnight. This will make it firmer and thus easier to slice.

To serve: Cut the fish against the grain in thin slices and serve accompanied by the suggested vegetables. Serve either of the sauces separately.

Makes about 1/2 cup

2 shallots, finely chopped
3 tablespoons low-sodium soy sauce
2 1/2 tablespoons rice vinegar
2 teaspoons water
1/2 teaspoon sugar
1-inch piece of ginger, peeled and grated
1 generous tablespoon olive oil
1 generous tablespoon sesame oil
1/2 teaspoon black pepper

Combine the ingredients well and season to taste.

Makes about 1 cup

1/4 cup loosely packed cilantro leaves
2 teaspoons wasabi powder
1 tablespoon extra virgin olive oil
1/4 teaspoon powdered mustard
3 tablespoons freshly squeezed lime juice
1/2 cup shelled soybeans (edamame), defrosted  (see note)
1/2 cup vegetable broth
Kosher salt
Freshly ground black pepper

Place all the ingredients in a blender and puree until smooth. Strain through a medium-mesh strainer. Season to taste.

Note: Frozen edamame, shelled and unshelled, is available in health-food stores and supermarkets.