Sesame-Crusted Ahi Tuna Salad w/ Honey Poppy Seed Dressing

2 Tbs. olive oil
2 (12 oz. total) boneless, skinless Ahi Tuna Steaks, thawed
2 Tbs. sesame seeds, divided
Sea salt & ground black pepper, to taste
2 whole avocado, peeled, seeded, and diced
2 seedless oranges, peeled and diced bite-size
12 oz. Spring Salad mix

Dressing:
2 Tbs. fresh squeezed lemon juice, seeds removed
2 tsp. lemon zest
1/2 cup pure honey
1 tsp. Dijon mustard
1/2 tsp. olive oil
1 tsp. cider vinegar
1/4 tsp. sea salt
Few dashes fresh ground black pepper

To Make Dressing:
In a sealable container, combine lemon juice, lemon zest, honey, poppy seeds, Dijon mustard, 1/2 tsp. olive oil, cider vinegar, salt, and pepper. Shake to mix well; set aside.

To Prepare Tuna:
Pour 2 tablespoons of oil into a shallow dish. Evenly coat both sides of the tuna steak. Sprinkle top side of each tuna with 1/2 a tablespoon of sesame seeds, a pinch of sea salt, and ground black pepper.

Heat a pan over medium heat. Once hot, add tuna steaks, sesame seeds face down. Sprinkle the remaining 1/2 tablespoons on top of the tuna steak. Cook each side for 3 to 5 minutes, depending how pink you like the center. (Yes, it is safe to eat this fish pink in the center. That is the correct way to cook Ahi Tuna Steaks. Just don't overcook it, as it will become tough.) Transfer the tuna steaks to a plate and let rest for a few minutes. Please note: The tuna will continue to cook some more, as it rests. Once the tuna is rested, slice it.

Assembly:
Top the salad greens with the diced avocado, diced oranges, and sliced tuna. Give the dressing a final shake, and drizzle over the top, to taste.

Makes 4 large salads