Orange-Sesame Asian Vinaigrette

• 1-inch piece fresh ginger root, coarsely chopped, or 2 tablespoons finely chopped fresh ginger root
• 1

In a mini food processor, combine the ginger, lemongrass paste, and garlic and purée. Add the sesame oil, orange juice, rice vinegar, soy sauce, and pepper flakes and process until smooth. Scrape into a small bowl, cover, and refrigerate while preparing the salad and tuna, or prepare a day before. Before serving, pour the vinaigrette through a fine strainer, pressing to extract as much liquid a