I don’t have a recipe link for this one, because I sort of made it up. I read a bunch of recipes and picked up ideas from them, then combined bits and pieces. So…
Sprinkle the tuna with rice vinegar and sesame seeds, then sear it in a pre-heated on high pan with a little coconut oil for about a minute per side. Slice into thin, bite-size pieces.
Mix two tablespoons of rice vinegar, two tablespoons of soy sauce, one teaspoon of wasabi powder, and 1/3 cup of olive oil, and whisk briskly. Pour over salad greens and sliced radishes. Add tuna.
I did pour a touch more soy sauce on the tuna, because it needed a little color. But I don’t think it really needed it for the taste, although it didn’t hurt. The salad dressing had just a little bit of kick, so might have been good with some more wasabi, but I’d eat it exactly as it was any time.
Note: ate the leftovers today and this is not a good leftover salad. The tuna was still fine but the dressing made the salad greens slimy and mushy. I wound up eating the fish, tossing the rest. Finish on Day One!