In a small bowl or jar, combine grated ginger, soy sauce, rice vinegar, sesame oil, vegetable oil, honey, and fresh lime juice. Whisk or shake vigorously until the honey is dissolved and the dressing is emulsified.

Taste and season with 1/4 tsp salt and a pinch (about 1/8 tsp) of freshly ground black pepper. Adjust acidity or sweetness to taste by adding more rice vinegar or honey if desired. Set aside at room temperature.

Tuna

Pat the tuna loin dry with paper towels. Trim into two 6 oz portions if not already portioned. Lightly score the surface (optional) to help flavors adhere.

In a small bowl combine 1/2 tablespoon grated ginger, 1/2 tsp minced garlic and 1 tablespoon soy sauce. Rub this mixture evenly over all sides of the tuna. Let rest for 5 minutes at room temperature (do not marinate long — delicate tuna needs minimal contact time).

Heat a heavy skillet or cast-iron pan over high heat until smoking just begins. Add 1 tablespoon neutral oil and swirl to coat the pan.

Season the tuna lightly with 1/4 tsp salt and 1/8 tsp black pepper just before searing. Place the tuna in the hot pan and sear without moving: 30–45 seconds per side for rare (center cool-red), about 1 minute per side for medium-rare. Sear the edges briefly, turning with tongs, so all sides have a thin brown crust. Total cook time should be roughly 1–2 minutes depending on thickness.

Transfer the tuna to a cutting board and let rest 2 minutes. Slice thinly across the grain into 1/4" slices. Keep warm or cover loosely while assembling salad.

Salad & Assembly

In a large bowl combine mixed salad greens (5 cups), sliced cucumber (1/2 cup), red bell pepper (1/2 cup), julienned carrot (1/2 cup), and half of the sliced green onions (1 tbsp). Toss gently to combine.

Pour about 3–4 tablespoons of the prepared ginger dressing over the salad and toss lightly to coat. Reserve remaining dressing to drizzle over plated salads.

Divide the dressed greens between two plates (or keep on a shared platter). Fan the sliced seared tuna over the top of each portion.

Garnish each plate with remaining sliced green onions, chopped cilantro (if using), sliced avocado (if using), and a sprinkle of toasted sesame seeds.

Finish with an additional drizzle of the reserved dressing over the tuna and serve immediately so the tuna remains rare and the greens crisp.