Two Haas Avocados
A mix of baby lettuces (I used arugula, swiss chard, kale & spinach)
Campari tomatoes (if you can find sweet brown tomatoes, use them)
Green Onion, chopped
Toasted sesame seeds
Sliced ginger in the jar (like they serve at all Japanese restaurants but you can buy at many supermarkets now)
Sweet sesame seaweed topping – optional
Wasabi Mayonnaise (buy it or better still, make it yourself by mixing equal amounts of wasabi + mayo)
Mix some wasabi (to taste) in a small bowl with a bit of lemon juice, reduced sodium soy sauce, sesame chilli oil & a bit of fresh grated ginger (I also put a bit of sake but this is optional). Pat on both sides of tuna. Set aside.
Slice Avocados. Mix up the salad ingredients & make a dressing (your choice as long as it’s light). Mine was canola oil, tahini (made from sesame seeds), apple cider vinegar, light soy sauce, lemon juice, garlic, sea salt, chilli flakes.
You can choose to grill tuna on a barbeque, do it over a very hot stovetop or use a George Foreman grill (spray oil on both sides so it doesn’t stick). For stovetop, make sure to oil your pan with a bit of sesame oil & then sear the tuna on all sides (turning over once). It should be rare in the middle. Then cut it into ¼ in slices.
Arrange each plate with salad in the middle & surround the plate with a slice of avocado, then tuna & a piece of ginger. Sprinkle top of salad with the crunchy seaweed topping.
Drizzle wasabi mayo over tuna slices & serve.
As a side: try smoky sea salted corn on the cob. You can buy the smoked sea salt (very good on buttered corn or steak) at any specialty store.