Pat the ahi tuna dry with paper towels. Lightly brush or toss the tuna with 1 tablespoon soy sauce, 1 teaspoon sesame oil and 1/4 teaspoon black pepper. Let rest at room temperature for 5–10 minutes while you prepare the other components.

Sear

Heat 1 teaspoon neutral oil in a heavy skillet (cast-iron or stainless) over high heat until shimmering but not smoking. Sear the tuna 30–45 seconds per side for rare to medium-rare (depending on thickness) to achieve a browned exterior and raw-pink center. Total sear time should be about 1–1.5 minutes. Remove tuna to a cutting board and let rest 2 minutes, then slice into 1/4-inch thick medallions against the grain.

Salad Greens & Vegetables

In a large bowl, combine 4 cups mixed salad greens, 1/2 cup thinly sliced cucumber, 1/4 cup thinly sliced pickled radish or fresh radish if using, 2 tablespoons sliced scallions and 1/2 avocado sliced. Sprinkle 1/4 teaspoon sea salt over the vegetables and gently toss to combine.

Sesame-Ginger Dressing

Whisk together 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 teaspoon toasted sesame oil, 1 tablespoon neutral oil, 1 teaspoon grated fresh ginger, 1 teaspoon honey, 1 teaspoon fresh lime juice, 1 teaspoon toasted sesame seeds and 1/8 teaspoon black pepper in a small bowl until emulsified. Taste and adjust acidity or sweetness as needed.

Assembly & Garnish

Toss the salad greens and vegetables with about half of the dressing to lightly coat (reserve the rest to drizzle over the tuna). Arrange dressed greens on plates or a serving platter.

Fan the sliced seared ahi tuna over the salad. Drizzle the remaining dressing over the tuna slices for extra flavor.

Finish with 1/2 teaspoon toasted sesame seeds, 2 tablespoons microgreens or cilantro if using, and a squeeze of lime wedge. Adjust seasoning with additional sea salt or black pepper to taste and serve immediately.