Directions

  1. Combine cucumber, carrot, radish and salt in a medium bowl; toss to coat. Let stand 20 minutes. Drain and rinse under cold water. Return to bowl; add the sugar and vinegar. Let stand while continuing with the remaining recipe or prepare up to 1 day in advance. Drain before serving.
  2. Heat a heavy skillet over high heat. Press both sides of tuna into cracked black pepper. Sear one minute on each side. Using tongs, lift gently to sear all edges; tuna will be rare. Let stand 5 minutes before slicing.
  3. Toss salad with dressing. Divide between plates. Top with won ton strips and almonds from packet and sliced tuna. Garnish with pickled vegetables.