Pat the tuna dry with paper towel. In a shallow dish, combine soy sauce, rice wine vinegar, grated ginger, 1 tablespoon neutral oil, 1/2 tsp coarse salt and 1/4 tsp black pepper. Add the tuna and turn to coat both sides; let sit at room temperature for 5–10 minutes while you prepare the rest of the salad.

Heat a heavy skillet (cast iron or stainless) over high heat until very hot. Wipe excess marinade off the tuna and pat dry again to ensure a good sear. Add a thin film (about 1/2 tsp) of neutral oil to the pan. Sear the tuna 30–45 seconds per side for rare (internal center still bright red), rotating the loin to get even contact; for 1-inch thick tuna aim for a 1/4–1/2 inch seared exterior. Remove to a cutting board and let rest 2 minutes, then slice thinly on the bias into 1/4-inch slices. Reserve resting juices to drizzle if desired.

Salad Base & Toppings

Prepare the salad components: place 4 cups mixed greens in a large bowl or divide between plates. Evenly distribute diced mango, diced avocado, sliced cucumber and sliced scallions over the greens.

Scatter chopped cilantro and roughly chopped roasted peanuts over the salad. If using sesame seeds, lightly toast them in a dry skillet over medium heat for 1–2 minutes until fragrant and sprinkle on now.

Just before serving, add the crispy gyoza/wonton strips on top to maintain their crunch.

Cilantro-Ginger Dressing

Blend dressing

In a blender or food processor, combine 1/2 cup packed cilantro, 1 tsp chopped fresh ginger, 2 tbsp lime juice, 1 tsp rice vinegar, 1 tsp soy sauce, 1 tsp honey, 1 tsp sesame oil, 2 tbsp neutral oil, 1/8 tsp black pepper and 1/4 tsp salt. Pulse until smooth but still slightly textured, scraping down the bowl once. Taste and adjust acidity or salt as needed (add more lime for brightness or a touch more honey for sweetness).

If the dressing is too thick, thin it with 1–2 teaspoons water or more neutral oil until it reaches a pourable consistency.

Assembly & Finish

Drizzle 2–3 tablespoons of the cilantro-ginger dressing over the prepared salads (reserve extra to pass at the table). Arrange sliced seared tuna over the top of each salad.

Finish with an additional sprinkle of chopped peanuts, cilantro leaves, sesame seeds and a light grind of black pepper. Serve immediately so avocado and crispy strips stay fresh.