Ginger Slaw

2 tablespoons chopped prepared pickled ginger
2 tablespoons juice from pickled ginger
1 tablespoon sugar
1/2 cup rice wine vinegar
1/2 teaspoon sesame oil
1/2 medium head red cabbage, thinly sliced
1/4 head napa or savoy cabbage, thinly sliced
1 carrot, peeled and thinly julienned
1 red bell pepper, thinly julienned
1 yellow bell pepper, thinly julienned
1/2 bunch cilantro, chopped
a handful of bean sprouts
2 scallions, white part and half of green, sliced
2 tablespoons daikon or radish sprouts, cut into 1-inch pieces

Stir the ginger, ginger juice, sugar, vinegar, and sesame oil in a large bowl until sugar is dissolved. Toss red cabbage in mixture until evenly coated and let sit for 25 minutes in refrigerator, allowing cabbage to turn bright pink. (If you prepare slaw ahead of time, stop at this point to avoid discoloring remaining vegetables; add them shortly before serving.)

Wasabi Mayonnaise

1/2 cup mayonnaise
1 tablespoon wasabi powder mixed with enough cold water to make a paste
a splash of soy sauce
1 scallion, white part and half of green, sliced
juice of 1/2 lemon
1 teaspoon Sriracha chile sauce
Mix ingredients in a bowl and reserve.


3/4 cup soy sauce or tamari
3/4 cup water
juice of 1 orange, 1 lime, and 1 lemon
3 garlic cloves, minced
1 2-inch piece of fresh ginger, minced
1/2 bunch cilantro, chopped
1 tablespoon Sriracha chile sauce
4 5-ounce center-cut tuna steaks
1 tablespoon cracked black pepper
1 teaspoon Chinese five-spice powder
vegetable oil for searing
4 soft buns of your choice, toasted

Combine first 7 ingredients in a container with a lid and shake. Allow flavors to blend for at least 1 hour, or overnight, in the refrigerator. Strain liquid and discard debris. Marinate tuna steaks in mixture for 15 to 20 minutes. Meanwhile, combine black pepper and five-spice powder in bowl. Remove steaks from marinade, rub with powder mixture, and then coat lightly with oil. Sear over high heat 1 minute on each side (for rare meat).