Ingredients

Sesame Ginger Dressing

• 2 1/2 tablespoons olive oil
• 1 tablespoon toasted sesame oil
• 2 tablespoons rice vinegar
• 1 1/2 tablespoons maple syrup or honey
• 1 tablespoon miso paste
• 1 tablespoon soy sauce
• 1 tablespoon water
• 2 teaspoons ginger, use paste, or finely minced or grated
• optional: 1/4 -1/2 teaspoon wasabi paste, more to taste
• pinch salt and black pepper

Seared Ahi Tuna

• 12–16 ounces ahi tuna- sushi grade, or order saku block tuna
• 1 tablespoon soy sauce
• 3 tablespoons sesame seeds (black or white or both)
• 1 teaspoon granulated garlic powder (or onion powder)
• 3/4 teaspoon kosher salt
• 1 teaspoon fresh cracked pepper
• 1 teaspoon sugar (this helps caramelize the crust)
• 1 teaspoon dried thyme
• high heat oil or olive oil

Salad Ingredients

• 4 cups fresh greens- arugula, baby spinach, spring mix, etc. (4-5 ounces)
• 1 1/2 cups English cucumber, sliced
• 1–2 cups carrots, grated or match stick (or sub purple cabbage or use both)
• 1/2 cup radishes, sliced
• 1 cup edamame (shelled) more as desired
• 1/2 cup fresh cilantro (or sub scallions)
• 1 large avocado, sliced
• handful Microgreens or sunflower sprouts
• Pickled ginger

Directions

1. Make the dressing. Place dressing ingredients in a small jar and whisk, or use an immersion blender to blend until smooth. Add more wasabi paste to taste. Refrigerate. 
2. Prep any veggies you want and have them ready to toss. 
3. Prep the tuna. Place the sesame seeds, salt, pepper, sugar, garlic powder, and thyme in a wide bowl and stir well. Brush the tuna with soy sauce. Coat the tuna on all sides with the sesame mixture, pressing in the sesame seeds.
4. Sear the Tuna. Heat a large skillet with oil over medium-high heat and wait till it gets hot. Turn your hood fan on.  Place the tuna carefully in the pan and sear until golden, 1-2 minutes, depending on the size. Turn and sear the other side and the sides. Place on a paper towel to blot. Let rest 5 minutes, then slice into ¼ inch slices. 
5. Assemble the salad. In a large mixing bowl, add the greens, cucumber, edamame, radishes, carrots, cabbage, and cilantro. Spoon a little of the dressing over the salad, tossing to lightly coat. Divide the salad among four plates or bowls. Top with the seared ahi, avocado slices, and sunflower sprouts. Add some pickled ginger if you like.