Sesame-Crusted Tuna Tataki Salad with Rice Balls, Avocado, and Wasabi-Lime Dressing

Prep the avocado: Halve, pit, and thinly slice the avocado. Halve the lime. Squeeze half a lime over the avocado to prevent browning.

Make the wasabi-lime dressing: In small bowl, whisk together the mayonnaise, a squeeze of lime juice, and the wasabi paste (to taste, start with a little and go up from there.) Thin to a dressing-like consistency with 1-2 tablespoons water, then season with salt and pepper

Coat the tuna: When the rice is almost ready, season the tuna fillets on all sides with salt, pepper, and the blackening seasoning. Press ¾ of the sesame seeds into the outside of the tuna to adhere to all sides. Reserve the remaining sesame seeds for step 7.

Spread the rice out onto a clean surface (like your cutting board) to cool. Plate a mound of mixed greens. Lay the sliced avocado in a fan to one side of the greens.

Sear the tuna: Heat a drizzle of oil in a large pan over high heat. Once hot, add the tuna to the pan and cook up about 1 minute per side, until golden brown on the outside but still rare on the inside. Thinly slice the tuna.