1
Place all of the miso vinaigrette ingredients except the oil in a blender. Purée until smooth. With the motor running, drizzle in the oil until emulsified. Season with salt and pepper.
2
For the tuna, combine the cilantro, garlic, soy sauce, lemon juice, sesame oil, brown sugar, ginger and sambal in a blender. Purée until smooth, adding water if necessary. Drizzle in the oil with the motor running until emulsified. Season with salt and pepper. Coat the tuna with the tamari vinaigrette.
3
Heat a grill or large skillet to high heat and sear each side of the tuna for 1-2 minutes, until browned. Slice on the diagonal.
4
In a large bowl, toss together the cabbages, onion, carrots, cucumber, edamame, radishes, cilantro and miso vinaigrette. Top with fried shallots and peanuts.
5
Divide the salad between plates and top with seared tuna.