Seared Tuna Salad With Miso Dressing

• 1 tuna steak fresh, ahi or yellow fin
• 3 tablespoons canola oil divided
• salt
• 1 package mixed greens cleaned
• 1 cup broccoli slaw undressed, from package
• 1 cup shredded carrots
• 1/4 red onion sliced
• 1 avocado ripe, thinly sliced
• 1/2 cup fresh cilantro
• toasted sesame seeds for garnish
• 1 tablespoon rice vinegar unseasoned
• 1 tablespoon reduced sodium soy sauce
• 1 tablespoon miso paste
• 1 teaspoon fresh ginger grated
• 1 tablespoon fresh lime juice
• 1 garlic clove crushed
• 1/2 teaspoon honey
• 1 dash pepper

1. For the salad: Pat the tuna dry and brush 1 tablespoon of canola oil on all sides. Sprinkle salt and pepper on all sides of tuna. Heat a small cast iron skillet to medium high and sear tuna on one side for 3 minutes and the two minutes on the other side. Remove and cool. Tuna should be nicely seared on the outside and rare pink on the inside. After cooling slice tuna on the diagonal and set aside. Mix together the field greens, broccoli slaw, carrots, and red onion. Toss lightly with miso dressing (recipe below). Top salad with sliced avocado and tuna. Place a mound of cilantro on top and sprinkle with sesame seeds.
2. For the dressing: Whisk together rice vinegar, soy sauce, miso, ginger, lime juice, garlic, honey, and pepper. Whisk in remaining 2 tablespoons of canola oil. Toss salad with dressing.
3. To toast the sesame seeds: Place in a skillet on the stove over medium heat and dry toast it until light brown. Don't overcook.

canola oil, salt, broccoli slaw undressed, carrots, red onion, avocado, fresh cilantro, sesame seeds, rice vinegar, soy sauce, miso paste, ginger, lime juice, garlic, honey, pepper

Taken from www.yummly.com/recipe/Seared-Tuna-Salad-with-Miso-Dressing-1570841 (may not work)