Place sesame seeds on a large plate or in a shallow bowl. Season tuna with salt and pepper. Gently press both sides of each tuna steak into the sesame seeds.
Heat a large skillet over medium-high heat and coat with nonstick cooking spray.
Add 2 steaks, brush lightly with 1/2 tablespoon of the olive oil and cook for 2 to 3 minutes, or until the outer edge becomes opaque. Flip each steak and cook an additional 2 minutes, or until the outer edge is opaque. Repeat with remaining 2 steaks and 1/2 tablespoon of the olive oil. Remove tuna from pan and set aside to cool.
In a small bowl, whisk together rice vinegar, remaining 2 tablespoons olive oil, soy sauce, ginger, wasabi paste and shallot.
Divide arugula and spinach evenly among 4 shallow bowls. Thinly slice the tuna and top each bed of lettuce with 1 tuna steak. Drizzle each with dressing and garnish with sliced radish and cucumber.
Place sesame seeds on a large plate or in a shallow bowl. Season tuna with salt and pepper. Gently press both sides of each tuna steak into the sesame seeds.
Heat a large skillet over medium-high heat and coat with nonstick cooking spray.
Add 2 steaks, brush lightly with 1/2 tablespoon of the olive oil and cook for 2 to 3 minutes, or until the outer edge becomes opaque. Flip each steak and cook an additional 2 minutes, or until the outer edge is opaque. Repeat with remaining 2 steaks and 1/2 tablespoon of the olive oil. Remove tuna from pan and set aside to cool.
In a small bowl, whisk together rice vinegar, remaining 2 tablespoons olive oil, soy sauce, ginger, wasabi paste and shallot.
Divide arugula and spinach evenly among 4 shallow bowls. Thinly slice the tuna and top each bed of lettuce with 1 tuna steak. Drizzle each with dressing and garnish with sliced radish and cucumber.
Thank you!