Seared tuna is served with salad greens, snap peas, and a homemade dressing. This dish is ready in 20 minutes, making it perfect for a weeknight meal.
Rub tuna steaks with 1 teaspoon olive oil; sprinkle with 1/2 teaspoon each salt and pepper. Set aside.
For the dressing, combine lime juice, honey, remaining 2 teaspoons olive oil, sesame oil, ginger, and remaining 1/8 teaspoon salt in a bowl; whisk to combine. Set aside.
Heat a large skillet over medium-high heat. Add tuna; cook 3 minutes without disturbing. Turn and cook 2 minutes more or to desired degree of doneness. Transfer to a cutting board; slice into 1/2-inch-thick pieces.
Place 1 1/2 cups greens on each of 4 plates. Top each salad with 1/4 of the sliced tuna. Add even amounts of snap peas, scallions, and sesame seeds. Drizzle evenly with dressing.
*Choose ahi or yellowfin tuna over bluefin tuna: Recent reports have found unsafe levels of mercury in bluefin.