Sashimi Tuna Salad With Mint Lime Cilantro Dressing

2 tablespoons olive oil

1 ½ teaspoons lime juice

1 ½ teaspoons chopped fresh cilantro

½ teaspoon garlic, minced

1 teaspoon chopped fresh mint

½ teaspoon lemon juice

⅛ teaspoon salt

1 ½ cups mixed baby salad greens

½ cup torn romaine lettuce

2 tablespoons diced mango

1 ½ teaspoons roasted peanuts

4 slices cucumber, quartered

2 tablespoons crisp chow mein noodles

1 (3 ounce) fresh ahi (yellowfin) tuna steak

1 pinch salt and ground black pepper to taste

¼ avocado, sliced

Whisk olive oil, lime juice, cilantro, garlic, mint, lemon juice, and salt in a bowl. Refrigerate salad dressing for at least 1 hour or overnight for best flavor.

Preheat an outdoor grill for high heat and grease the grate.

Toss salad greens, romaine lettuce, mango, peanuts, cucumber, and chow mein noodles in a salad bowl.

Sprinkle tuna with salt and black pepper.

Grill tuna on the preheated grill until the outside is seared and brown and the inside is still red, about 1 1/2 minutes per side for rare. Slice the grilled tuna.

Top salad with slices of avocado and grilled tuna; drizzle with salad dressing to taste.