Ahi Tuna Salad With Miso Ginger Vinaigrette

1 tablespoon plus 1 teaspoon canola oil
1 ahi tuna steak, 6 to 8 ounces, sashimi grade
1 tablespoon white sesame seeds, toasted
4 cups mixed greens
1 tablespoon coarsely chopped fresh cilantro
1 tablespoon pickled ginger, cut into 1/8-inch strips (optional)
1/4 cup red bell pepper strips
1/2 cup matchstick-cut cucumber
2 cups won ton strips (won ton wrappers cut into 1/4-inch strips and fried crisp) or canned fried chow mein noodles
1/2 cup Miso-Ginger Vinaigrette (recipe follows)
2 tablespoons Asian mustard (optional, for garnish)
1/4 cup sliced green onions, soaked in water to curl (optional, for garnish)

Heat 1 tablespoon oil in a sauté pan over medium-high heat. Coat ahi steak with 1 teaspoon oil, then crust both sides with sesame seeds. Sear each side of the steak for 15 to 30 seconds, or until seeds are golden brown. Transfer steak to a cutting board and slice into thin strips. Set aside.

In a large mixing bowl, combine mixed greens, cilantro, pickled ginger, red pepper, cucumber and won ton strips. Add the vinaigrette and toss to coat.

Divide greens between two chilled plates. Garnish with Asian mustard and green onion curls.

Makes 2 servings.

Miso-Ginger Vinaigrette
1 1/2 cups white miso paste (available in Asian specialty markets)
1/2 cup granulated sugar
1 1/2 cups rice vinegar
2 tablespoons minced, peeled fresh ginger
1/2 cup dashi broth (made by mixing 2 teaspoons dashi mix in 1 quart hot water), chilled (may substitute vegetable stock)
1/2 cup salad oil
2 tablespoons soy sauce

Combine ingredients in a mixing bowl and whisk until thoroughly blended. Refrigerate.

Makes 2 cups.