Rinse the tuna steaks under cold water and set them on a platter. Dry each steak by patting with a paper towel. Be sure to dry the platter of any remaining water. Brush each steak (both sides) with the Sesame Oil. Sprinkle each steak on both sides with the Blackening Seasoning. For more extreme blackened flavor, coat generously.Heat a large skillet with Avocado Oil. When hot, place your Tuna Steaks in the pan and cook on medium-high heat for 2-3 minutes on each side, depending upon desired level of doneness. When done, set aside on a cutting board.In a bowl, whisk the Coconut Balsamic Vinegar, salt, and pepper. Slowly add the Persian Lime Olive Oil whisking constantly until completely emulsified. Any unused vinaigrette can be refrigerated for up to 7 days.Arrange the greens on four individual serving plates and add the onion. Slice each tuna steak (1/4” thick slices) and place on top of the salad. Whisk the vinaigrette again and pour 2 or 3 tablespoons over the tuna and salad. Garnish with chopped pineapple. Serve immediately.Recipe by Jean, Long Grove, IL Serves 4-6
