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Grilled Tuna and Watercress Salad with Asian Flavors

By epicurious · From Open Recipes · 13 ingredients
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Why it works: Sesame and watercress share more aroma than cooks usually use. They rank in the top 4% of all ingredient pairs, and 38 recipes mention both. Both carry coumarin, which smells sweet, hay. The science ↓

The recipe

Makes 4 (main course) servings

Ingredients

Contains: soy, fish, sesame (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

By epicurious. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Sesame + watercresstop 4% of all pairs
    Aroma overlapstrong
    Mentioned together38 recipes

    Shared aroma: coumarin (sweet, hay).

  2. Ginger + coriandertop 2% of all pairs
    Aroma overlapstrong
    Mentioned together3,504 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

  3. Coriander + jicamatop 3% of all pairs
    Aroma overlapmoderate
    Mentioned together73 recipes

    Shared aroma: coumarin (sweet, hay).

  4. Sesame + ricetop 3% of all pairs
    Aroma overlapstrong
    Mentioned together643 recipes

    Shared aroma: 2-methoxy-4-vinylphenol (clove, smoky).

  5. Sesame + gingertop 3% of all pairs
    Aroma overlapmoderate
    Mentioned together1,531 recipes

    Shared aroma: nonanal (fat, citrus).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

Flavor stand-ins for the jicama

How well each one fits the dish's main ingredients (olive, sesame, sauce, rice, vinegar, ginger, coriander):

  1. Capsicumbetter flavor fit
  2. Tomatobetter flavor fit
  3. Cucumberbetter flavor fit
  4. Jicamathe original

Fit is the average pairing score against olive, sesame, sauce, rice, vinegar, ginger, coriander. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).