Recipe

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• 4 (6-oz) sushi-grade ahi or yellowfin tuna steaks*, about 1-inch thick
• 3 tsp extra-virgin olive oil, divided
• 1/2 plus 1/8 tsp salt, divided
• 1/2 tsp coarsely ground black pepper
• 3 tbsp fresh lime juice
• 4 tsp honey
• 1 tsp dark sesame oil
• 1/2 tsp minced peeled fresh ginger
• 6 cups mixed salad greens
• 1 1/2 cups sugar snap peas, trimmed
• 1/2 cup thinly sliced scallions
• 1 tsp sesame seeds, toasted

• 1 Rub tuna steaks with 1 teaspoon olive oil; sprinkle with 1/2 teaspoon each salt and pepper. Set aside.
• 2 For the dressing, combine lime juice, honey, remaining 2 teaspoons olive oil, sesame oil, ginger, and remaining 1/8 teaspoon salt in a bowl; whisk to combine. Set aside.
• 3 Heat a large skillet over medium-high heat. Add tuna; cook 3 minutes without disturbing. Turn and cook 2 minutes more or to desired degree of doneness. Transfer to a cutting board; slice into 1/2-inch-thick pieces.
• 4 Place 1 1/2 cups greens on each of 4 plates. Top each salad with 1/4 of the sliced tuna. Add even amounts of snap peas, scallions, and sesame seeds. Drizzle evenly with dressing.
• 5 *Choose ahi or yellowfin tuna over bluefin tuna: Recent reports have found unsafe levels of mercury in bluefin.