Spinach Salad with Sesame Crusted Seared Tuna and Citrus Dressing

Ingredients:
For The Tuna:
1lb Ahi Tuna (or tuna of choice) 
2 tbsp Sesame Seed Oil
Sea Salt
Light Sesame Seeds (approx. 1/4 cup) 
Black Sesame Seeds (approx. 1/2 cup)

For The Eggs:
4 Large Eggs
2 Tbsp. Distilled White Vinegar
1 Tbsp. Sea Salt
Ice for an Eggy Ice Bath

For The Dressing:
2 Tbsp. Coconut Aminos
1 Large Garlic Clove, minced
1 Tbsp. Sesame Oil
1 Tbsp. Rice Vinegar
2 Tbsp. Fresh Squeezed Orange Juice
Salt & Pepper to taste
Crush Red Pepper

For Serving:
Baby Spinach
Sesame Seeds
1 Avocado, sliced
 

Instructions:
For The Tuna:

1. Sprinkle tuna with sea salt on all sides.
2. Mix your sesame seeds in a bowl (I eyeballed it knowing I wanted more black than light seeds, so measurements are dependent on your taste).
3. Take your tuna and press all sides into the sesame seed mixture until it's completely covered.
4. In a non stick pan, heat your sesame seed oil until just smoking. Place your tuna in the pan and sear for 1 minute on each side.
5. Cut into thin slices and serve!

For The Eggs:

1. Add the vinegar and salt to a medium pot of cold water and bring to a boil
2. Add your eggs and cook for 6-7 minutes (depending on how runny you want your yolk)
3. Prep your ice bath while the eggs are cooking
4. Remove your eggs from the pot and place in an ice bath for 5 minutes
5. Peel eggs and set aside

For Serving:

1. Whisk all ingredients together except for the salt, pepper, and red pepper
2. Season with the salt, pepper, and red pepper to your taste
3. Top Spinach with sliced tuna, sliced avocado, and eggs. 
4. Drizzle with dressing and sprinkle with sesame seeds