The peanuts are roasted when they turn a medium brown (not quite as dark as the color of peanut butter).

Remove the peanut and set on a paper towel to cool.

In blender or mini chopper place the soy sauce, water, vinegar, pepper, and cooled peanuts. Blend until smooth. Chill.

Place the water in a large stock pot over high heat. When the water comes to a slow boil reduce the heat until the water is shivering. Add the snow peas and cook for about 3 minutes.

While the snow peas are cooking place the ice water in a bowl. When the snow peas are just crisp-tender, remove the snow peas and place them into the ice water. After about ten minutes drain and pat dry. Place them in the fridge.

Increase the heat of the oven to 425°F. Place a medium stainless skillet in the oven while it is preheating. Sprinkle the tuna with salt and pepper.

Lightly spray the pan with oil and place the tuna in to sear. Cook on one side for about 3 - 4 minutes, turn and cook for another 3 minutes. Remove to a cutting board, let rest for about a minute and cut into 1/4 inch slices.

Toss together the cabbage, romaine, red pepper, snow peas, soy beans, and peanut dressing until well coated.

Divide between four bowls and top with the sliced tuna (about four ounces per serving).