Seared Tuna Salad with Mango Salsa

Ingredients

• 2 tablespoons soy sauce
• 2 teaspoons grated fresh ginger
• 1/8 teaspoon sugar
• 2 (8-ounce) tuna loin fillets
• 3 tablespoons vegetable oil, divided
• 2 teaspoons rice vinegar
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 1 teaspoon sesame oil
• 3 cups mixed salad greens
• Mango Salsa

Preparation

1. Combine first 3 ingredients in a shallow dish; add fish. Cover and chill 20 minutes.
2. Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Remove fish from marinade, discarding marinade. Add fish to skillet; cook 2 to 3 minutes on each side or to desired degree of doneness. Remove fish; place on a cutting board, and slice into 1/4-inch-thick pieces.
3. Combine remaining 2 tablespoons vegetable oil, vinegar, and next 3 ingredients in a medium bowl; add salad greens, and toss well. Divide salad evenly between 2 serving plates; top evenly with tuna slices. Serve with Mango Salsa.