Prepare couscous: Bring 1 cup water (or light vegetable broth) to a boil, stir in 1/2 cup couscous, remove from heat, cover and let sit 5 minutes. Fluff with fork and let cool to room temperature before assembling.

Wash and dry mixed salad greens thoroughly; halve cherry tomatoes and set aside. If using fresh corn, blanch kernels 1 minute in boiling water then cool; if using frozen, thaw and drain well.

In a large mixing bowl combine 6 cups mixed greens, 1 cup halved cherry tomatoes, 3/4 cup corn kernels, 1 cup cooled couscous, and 1/2 cup house trail mix. Toss gently to combine; keep chilled until ready to plate.

Grilled Tuna

Marinate tuna

Pat the tuna steak dry with paper towels. In a small bowl whisk 2 tbs olive oil, 1 tbs lemon juice, 1 tsp soy sauce, 1 tsp minced garlic, 1/2 tsp kosher salt and 1/4 tsp black pepper. Rub the marinade over both sides of the steak and let rest 10–15 minutes at room temperature (or up to 30 minutes refrigerated).

Preheat grill or skillet

Preheat a grill or heavy skillet (cast iron) over medium-high heat until very hot and slightly smoking. Lightly oil the grate or pan to prevent sticking.

Sear tuna

Brush a little additional olive oil on the tuna and place on the hot grill or pan. Cook 1.5–2 minutes per side for rare (center warm and pink), 3 minutes per side for medium. Avoid overcooking to keep tuna moist. Remove from heat and let rest 3–4 minutes.

Slice tuna

Using a sharp knife, slice the tuna against the grain into 1/4-inch (6 mm) thick slices. Season lightly with a pinch of coarse sea salt and a squeeze of fresh lemon if desired.

Dressing (Lemon Herb Vinaigrette — suggested)

Make lemon herb vinaigrette: In a small jar or bowl whisk together 3 tbs olive oil, 1.5 tbs fresh lemon juice, 1 tsp Dijon mustard, 1 tsp honey (optional), 1 tsp finely chopped fresh parsley, 1/2 tsp finely chopped fresh basil or chives, and salt and pepper to taste (about 1/4 tsp salt, 1/8 tsp pepper). Shake or whisk until emulsified.

Alternate dressing: For a creamy sesame dressing whisk 2 tbs mayonnaise, 1 tbs rice vinegar, 1 tsp soy sauce, 1/2 tsp toasted sesame oil, 1 tsp honey and 1–2 tbs water to thin as needed.

Assemble & Serve

Dress the salad: Drizzle the chosen dressing over the prepared salad base (start with about 2–3 tbs vinaigrette for the full salad, add more to taste) and toss gently to coat evenly. If serving plated, arrange greens mixture on plates or a large shallow bowl.

Top with tuna: Fan 6–8 slices of grilled tuna over the dressed salad. Scatter any remaining trail mix over the top for crunch.

Finish: Sprinkle a light pinch (about 1/4 tsp) of coarse sea salt over the tuna, add a lemon wedge to each plate, and serve immediately while the tuna is still slightly warm.