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1
First, prepare the salad dressing. Combine the lemon juice, lemon zest, honey, poppy seeds, Dijon mustard, sesame oil, cider vinegar, salt and pepper in a small bowl. Whisk to evenly combine and set off to the side.
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2
For the tuna: Add the sesame or olive oil to a plate or Pyrex dish. Coat both sides of the tuna steak in the oil. Sprinkle the top side of the oil coated tuna with 1/2 teaspoon of sesame seeds and salt and pepper.
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3
Heat a large heavy bottomed skillet over medium heat for a minute or two. Add the tuna to the hot skillet, sesame coated side down. Sprinkle the remaining sesame seeds on top of the tuna steak. Sear each side of the tuna for two minutes for a nice pink interior. If you like a more thoroughly cooked tuna, sear for four to five minutes per side. Note: The tuna will continue to cook after you remove it from the heat.
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4
Peel, pit, then thinly slice half of an avocado for each salad. They look very pretty fanned out across the greens. Set avocado slices aside. Slice the top and bottom off of the orange. Cut down the sides to remove all of the rind. Then carefully cut on either side of the membrane to remove each orange segment. I would say you only need about five segments per salad. Set orange segments aside.
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5
Give the dressing a quick whisk again. Toss two cups of mixed greens with a tablespoon or two of the dressing. Split the greens between two plates. Thinly slice the tuna steak into about ten slices, five per salad. Garnish with orange and avocado. Ta da!!! Spring perfection on a plate.
