DIRECTIONS
Heat a clean grill or a grill pan or griddle over high heat. Wipe with a thin layer of oil over the surface using tongs and a paper towel dipped in olive oil. Wipe over the surface a few times until it’s slick.
Pat the tuna steaks dry with paper towels, then season with a bit of salt and pepper. Place the tuna steaks onto the hot cooking surface and sear them for 1-2 minutes per side. You want a sear on each side with a cool pink center. When done, remove the tuna from the heat. Set the steaks onto a cutting board and let them rest.
Place the salad greens into a large bowl. Drizzle them with lime juice and massage the lime juice into the greens for a light and even coating, then distribute the greens evenly onto serving plates.
Transfer the avocado, cucumber, and scallions to the bowl you used for the greens; sprinkle with the toasted sesame seeds.
In a small bowl, whisk together sesame oil, rice wine vinegar, and grate ginger until thoroughly combined. Drizzle over the avocado and cucumber mixture, and gently toss to coat. Dividing the mixture in half, place over top of the plated greens.
Carefully slice the tuna against the grain into bite-size cubes. Top each salad with the cubed tuna. Drizzle each salad with wasabi vinaigrette, top with extra sliced scallions and toasted sesame seeds if desired, and serve.
Wasabi Vinaigrette:
Place the wasabi paste, rice wine vinegar, and soy sauce into a small bowl. Whisk to combine. While whisking, slowly drizzle the olive in with a steady stream to emulsify.