Seared tuna with baby spring greens – Gourmet Traveller

Ingredients

• 800 gm piece of tuna loin
• ¼ cup (loosely packed) dill sprigs, finely chopped
• 4 mixed baby heirloom radishes, trimmed, shaved on a mandolin
• 5 baby cucumbers, shaved lengthways, on a mandolin
• 2 baby fennel, trimmed, shaved on a mandolin, fronds reserved
• 50 gm green leaves, such as broad bean leaves or pea tendrils
• Roasted sunflower seeds, to serve
• Dressing
• 100 ml lemon juice
• 1 tbsp Dijon mustard, plus extra for coating
• 2 tsp caster sugar
• 1 tbsp finely chopped dill
• 125 ml (½ cup) extra-virgin olive oil