Pat the tuna loin dry with paper towels. Lightly brush both sides with the 2 tablespoons soy sauce from the Ahi Tuna section and let sit 5 minutes at room temperature to absorb flavor.

Coat with Sesame Seeds

On a plate, mix white and black sesame seeds. Press the top and bottom surfaces of the tuna lightly into the seeds so they adhere in an even layer. Leave the sides uncoated.

Sear the Tuna

Heat a heavy skillet or cast-iron pan over high heat until shimmering. Add 1 teaspoon sesame oil and swirl to coat. Sear the tuna 30–45 seconds per side for rare (center still bright red), 60–75 seconds per side for medium-rare. Rotate to get even sear on edges if needed. Do not overcook; the center should remain pink. Remove tuna to a cutting board and let rest 3–5 minutes.

Slice

Using a very sharp knife, slice the tuna across the grain into 1/4-inch to 1/2-inch thick slices. Keep slices slightly chilled or at room temp while assembling the salad.

Dressing

In a small bowl or jar, whisk together 3 tablespoons low-sodium soy sauce, 2 tablespoons rice vinegar, 1 tablespoon lime juice, 1 teaspoon honey, 1 teaspoon toasted sesame oil, 2 tablespoons neutral oil, 1 teaspoon grated fresh ginger, 1 minced garlic clove, 1 teaspoon crushed red pepper flakes (optional), 1/4 teaspoon salt and 1/4 teaspoon black pepper until honey is fully dissolved and dressing is emulsified. Taste and adjust acidity or sweetness as needed. Chill briefly if prepared ahead.

Salad Greens & Veggies

Prepare vegetables: Trim and thinly slice the cucumbers (half-moons or ribbons). Halve and slice radishes thinly. Slice scallions on the bias. Cut the avocado in half, remove pit, score flesh into 1/2-inch cubes and scoop out or slice just before serving to avoid browning.

Toss greens and veggies: In a large bowl, combine the 6 cups mixed salad greens, sliced cucumber, radishes, and most of the scallions (reserve a few for garnish). Drizzle about half of the dressing over the greens and toss gently to coat. Add more dressing to taste; you may not need it all.

Assemble & Finish

Plate the salad: Divide the dressed greens among 4 plates (or two large plates for family-style). Fan or arrange avocado slices on top of each portion.

Top with tuna: Arrange the sesame-crusted ahi tuna slices across each salad portion in a single layer or slightly overlapping fan.

Garnish: Sprinkle reserved scallions and 1 teaspoon toasted sesame seeds over each plate. Add pickled ginger and microgreens or cilantro as desired. If using, dot with wasabi mayo and serve lime wedges on the side.

Serve immediately so tuna remains warm and rare in the center. Provide extra dressing at the table.