Instructions: Trim and cut the tuna into a block, approximately 2 inches across (depending of the size of the original piece). Crush the salt, peppercorns, fennel seed and lavender with a mortar and pestle or a rolling pin. Lightly oil the tuna pieces with 2 teaspoons of the olive oil and coat evenly with the lavender-pepper mixture, patting off the excess.

Heat the remaining olive oil in a large skillet over high heat, and when it just begins to smoke, quickly sear the tuna on all sides. Dont overcook; the tuna should be rare inside. This will not take any more time than just to brown the outside of the fish. Immediately refrigerate the tuna for 1 hour (but no more than 3). To serve, arrange the greens on chilled plates. Drizzle the Mustard Seed Dressing. Thinly slice the tuna and arrange on top of the dressed greens.

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