Add the thinly sliced radishes, cucumber slices, halved cherry tomatoes, cooked edamame and set aside. Keep avocado sliced separately to add right before serving so it doesn't brown.

Cusabi Dressing (Cucumber + Wasabi Mayo Style)

Prepare cucumber for dressing

Grate 1/4 cup peeled cucumber. Press the grated cucumber in a fine mesh sieve or clean towel to remove excess water. Reserve the cucumber juice if you want a thinner dressing.

In a small bowl, whisk together the mayonnaise, Greek yogurt, wasabi paste, rice vinegar, soy sauce, honey, lemon juice and toasted sesame oil until smooth.

Fold in the drained grated cucumber. Season with kosher salt and black pepper to taste. If the dressing is too thick, stir in up to 1 tsp of the reserved cucumber juice or water to reach desired consistency. Taste and adjust wasabi or honey as needed.

Ahi Tuna

Pat the ahi tuna dry with paper towels. Lightly brush both sides with soy sauce and sesame oil and season with sea salt and black pepper.

Heat a heavy skillet (cast iron preferred) over high heat until very hot. Add neutral oil and swirl to coat. Sear the tuna steak 30–45 seconds per side for rare/medium-rare (external crust, cool pink center). For medium, sear 60–75 seconds per side. Avoid overcooking; tuna is best served rare to medium-rare for this salad.

Remove the tuna from the skillet and let it rest for 2 minutes. Slice the tuna crosswise into 1/4-inch thick slices. Sprinkle toasted sesame seeds over the slices if using.

Assembly & Finishing

Add the avocado slices to the bowl with the greens and vegetables. Gently toss the salad with about 2–3 tablespoons of the cusabi dressing, using more or less to taste. Toss just until everything is lightly coated.

Arrange the dressed salad on two plates (or a large platter). Fan the sliced ahi tuna across the top of the salad. Drizzle an additional teaspoon of dressing over the tuna if desired.

Garnish with sliced scallions or microgreens and serve with a lemon or lime wedge on the side. Serve immediately.