Instructions: In a bowl, combine wasabi and mustard powder; add water to form a paste. Stir in remaining vinaigrette ingredients in order. (When adding oils, use a whisk to incorporate slowly so as to somewhat emulsify). Refrigerate.

Combine seed coating ingredients and place on plate or pie pan. Set aside.

Cut tuna into slabs suitable for searing (2 inches in width and height). Coat on all sides with seed mixture by pressing firmly into pan. Heat a frying pan to high heat, add oil and sear fish on all sides (about 30 seconds per side).

Remove from pan, place on a plate, and refrigerate until ready to serve.

Toss salad ingredients together and dress lightly with some of the vinaigrette. Arrange on a platter or serving dish. Slice tuna carefully with a very sharp knife and arrange around salad. Drizzle vinaigrette over tuna and garnish with sliced avocados, tomatoes or fruit.

Serves 4.

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