Cook the rice: Bring 1 cup water and a large pinch of salt to a boil in a small pot. Once boiling, add the rice, cover, and reduce to a low simmer for 15-20 minutes, until tender.

Wash and dry all produce. Thinly slice the scallion greens (reserve the whites for another use). Thinly slice the radishes. Finely mince or grate 1/4 teaspoon garlic. Peel and mince or grate 1/2 teaspoon ginger.

In a small bowl, combine 2 Tablespoons mayonnaise, a pinch of garlic (to taste), a pinch of ginger (to taste), and 1/2 teaspoon white wine vinegar. Thin with about 1 teaspoon water to reach a drizzling consistency. Season with salt and pepper. Taste and adjust with more ginger, garlic, or vinegar, if desired.

Season the tuna on both sides with salt and pepper. Press the sesame seeds onto both sides of the tuna to adhere. Heat a drizzle of olive oil in a large pan over high heat. Add the tuna to the pan. Cook about 1 minute per side, until golden brown on the outside but still very rare on the inside. TIP: If you’d like your tuna less rare, lower the heat and cook a couple minutes longer.

In a large bowl, toss together the arugula, radishes, a drizzle of olive oil, and a drizzle of white wine vinegar. Season with salt and pepper.

Serve: Thinly slice the tuna. Plate the tuna on a bed of rice with the salad on the side. Drizzle with the aioli, and garnish with scallion greens. Enjoy!