Place the tuna steak in the hot pan. Sear without moving for 30–45 seconds to form a dark crust (for a 1-inch thick steak). Flip and sear the other side 30–45 seconds. For a rarer center, target 30–40 seconds per side; for medium-rare, 45–60 seconds per side. Remove to a cutting board and let rest 3 minutes before slicing.

Slice

Using a very sharp knife, slice the tuna across the grain into 1/4-inch thick slices. Arrange on a plate to cool slightly while you finish the salad components.

Ginger-Soy Glaze (light — not a dressing)

Whisk together the grated fresh ginger, soy sauce, mirin, sesame oil, honey (or agave), and lime juice in a small bowl until the honey is dissolved and the mixture is well combined. Taste and adjust: if you want brighter acid, add another 1/2 tsp lime; for more sweetness add 1/2 tsp honey. This glaze will be brushed on the tuna and used sparingly over the salad — it is not a vinaigrette.

Reserve about 1 tablespoon of glaze per serving. Immediately after slicing the tuna, brush both sides lightly with glaze or spoon and gently coat the slices so they have a glossy finish without pooling liquid on the salad.

Salad Base

Combine the mixed salad greens, shredded napa or red cabbage, sliced cucumber, carrot ribbons, sliced scallions, and cilantro (if using) in a large bowl. Toss gently so the components are evenly distributed.

Divide the tossed salad among serving plates or bowls, creating a shallow bed in the center of each.

Assembly & Garnish

Arrange 4–6 slices of the glazed seared tuna over each bed of salad. Fan the slices slightly so the rare center shows.

Scatter the thinly sliced radishes, toasted sesame seeds, and crunchy wonton strips or toasted almonds over the salads for texture.

Serve immediately with lime wedges on the side. If you like, offer the remaining glaze in a small ramekin for diners to add more; do not toss the salad with the glaze — this recipe is intentionally 'no dressing' so the tuna provides the flavor without wilting the greens.