Ingredients

• 10 ounces sushi-grade bluefini toro tuna
• Sea Salt
• Freshly ground black pepper
• 6 cups mixed baby greens
• Matsuhisa Dressing, recipe follows
• 3/4 cup finely chopped Maui onion
• 2 tablespoons plus 2 teaspoons soy sauce
• 2 tablespoons plus 1 teaspoon rice vinegar
• 2 teaspoons water
• 1/2 teaspoon sugar
• Pinch sea salt
• 1/4 teaspoon powdered mustard
• Pinch freshly ground black pepper
• 4 teaspoons grapeseed oil
• 4 teaspoons sesame oil

Instructions

1. Preheat a grill or a broiler.
2. Sprinkle a little sea salt and pepper on the tuna. Briefly sear the tuna on all sides until its surface turns white. Plunge the fish into a bowl of ice water to stop it cooking any further. Shake off the excess water. Cut the tuna into 1/8-inch thick slices. Toss the greens with some of the Matsuhisa dressing and place on a plate. Top with the sliced tuna. Drizzle with a little more dressing.
3. Combine all of the ingredients except the oils. When the salt is fully dissolved, add the oils. Set aside.