Instructions: Make the Sesame-Ginger Vinaigrette: Combine all the ingredients except the salt and pepper in a small bowl. Whisk together, and season with salt and pepper to taste. Set aside or refrigerate until ready to use.

Rinse and dry the tuna steaks. Place them in a single layer in a shallow non-reactive baking dish, and pour 3/4 cup of the vinaigrette over them. Cover and set aside to marinate in the refrigerator for at least 30 minutes.

Remove the tuna steaks from the dressing and discard the vinaigrette. Grill the tuna steaks until nicely browned on the outside but still translucent in the center 2 to 3 minutes per side for rare, 3 to 5 minutes for medium-rare.

While the fish is cooking, toss the salad greens with the remaining 1/4 cup vinaigrette (or to taste) and divide the salad among four dinner plates. Arrange the grilled fish over the greens, sprinkle each steak with a teaspoon toasted sesame seeds, and serve immediately.

This recipe yields 4 servings.

Comments: Hayday is one of the best gourmet food stores in the country and their prepared foods rival the best restaurants.

This recipe taken from their new book, is as easy as it is delicious.

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