Sesame-Crusted Seared Tuna with avocado salad and sesame-miso vinaigrette from The Hog Island Book of Fish & Seafood: Culinary Treasures from Our Waters by John Ash

Ingredients

• 1 teaspoon fine sea salt
• ½ teaspoon freshly ground pepper
• 1 sushi-grade ahi tuna fillet (about 1 pound/455 g)
• 2 tablespoons canola oil or other neutral oil
• 2 teaspoons honey
• 1 teaspoon toasted sesame oil
• 1 teaspoon peeled, minced fresh ginger
• ¼ cup (40 g) sesame seeds
• 1 avocado, halved, pitted, and peeled
• 4 to 6 handfuls mixed baby greens
• 1 tablespoon fresh lime juice
• 1 tablespoon rice vinegar
• 2 tablespoons soy sauce
• 2 tablespoons canola or other neutral oil
• 2 tablespoons white (shiro) miso