Seared Ahi Tuna Salad With Fresh Snap Peas

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

extravirgin olive oil, salt, ground black pepper, lime juice, honey, dark sesame oil, fresh ginger, mixed salad greens, sugar snap peas, scallions, sesame seeds

Taken from www.myrecipes.com/recipe/seared-ahi-tuna-salad-with-fresh-snap-peas (may not work)