Ingredients

• 1/2 cup extra-virgin olive oil, divided
• 1 tablespoon fresh ginger, peeled and sliced
• 6 cloves garlic
• 1/4 cup diced shallots
• 1/2 cup sherry vinegar
• 1 1/2 cups orange juice
• 1/4 cup orange-flavored liqueur (recommended: Cointreau)
• 1/4 cup soy sauce
• 1 sprig fresh rosemary
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 6 (7-ounce) tuna steaks
• 3 1/2 tablespoons fennel seeds
• 3 teaspoons coriander seeds
• 2 tablespoons white peppercorns
• 3 egg whites
• 1 teaspoon salt
• 1/4 cup extra-virgin olive oil
• 1/4 cup extra-virgin olive oil
• 3 cups shredded green cabbage
• 1/2 cup julienned red bell pepper
• 1/2 cup julienned jicama
• 1 cup snow peas, cut on bias
• 1/2 cup thinly sliced carrot
• 2 tablespoons sesame seeds, toasted

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Instructions

1. For vinaigrette, heat 1 tablespoon olive oil in a saucepan over medium heat. Add ginger and cook for 1 minute. Add garlic and shallots and cook for 3 minutes. Pour in the sherry vinegar. Stir to remove any browned bits on the saucepan. Add orange juice, liqueur, soy sauce, and rosemary; cook and stir until mixture has thickened and reduced by half. Remove rosemary sprig and puree mixture in a food processor. Slowly add remaining olive oil in a stream. Season with salt and pepper. Keep warm.
2. Rinse tuna steaks and pat dry. Grind fennel seeds, coriander seeds, and peppercorns. Transfer spices to a flat plate. Beat egg whites until slightly frothy. Season tuna with salt; dip in egg whites and then in spice mixture. Heat 1/4 cup olive oil in a heavy skillet. When smoking hot sear tuna steaks, 2 minutes per side, and set aside.
3. For the vegetables, heat 1/4 cup olive oil in a heavy skillet and add all vegetables to mixture. Cook for about 3 minutes. Vegetables should be coated with oil and still crisp. Toss in sesame seeds.
4. To serve, spoon Gilroy Garlic Vinaigrette onto the center of 6 serving plates, arrange vegetables on the plates, and top with tuna steak. Drizzle with a little more vinaigrette and serve.