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1
For the tuna, sprinkle each steak with 1/4 teaspoon each of the salt and pepper and 3/4 teaspoon of the thyme and rub the seasonings into the tuna.
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2
Turn the steaks over and repeat on the other side.
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3
Put 1 teaspoon of the oil in each of two 10-inch nonstick skillets and place over high heat until just smoking.
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4
Add 1 tuna steak to each skillet and sear until browned on the outside and rare in the center, about 1 minute per side.
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5
Let cool.
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6
(This can be done up to 8 hours in advance).
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7
For the vinaigrette, combine all of the ingredients in a bowl, except for the oils.
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8
Whisking constantly, very slowly drizzle in the olive oil and then the corn oil.
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9
Store, tightly covered, in the refrigerator for up to 1 week.
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10
Using a very sharp, thin-bladed knife, slice the tuna crosswise 1/8-inch thick.
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11
(The recipe can be made to this point up to 3 hours ahead; cover the tuna with parchment paper and refrigerate.)
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12
To serve, toss the salad greens, bean sprouts, mint, coriander and peanuts with half of the vinaigrette.
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13
Make a tall mound of salad in the center of 4 dinner plates.
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14
Drape the tuna slices over the salads in a circle, with one end of each slice meeting at the highest point of the salad.
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15
Drizzle the remaining vinaigrette around (but not touching) the tuna and serve.
