In a shallow baking dish, marinate the tuna steak in the Wasabean brine for 15 minutes at room temperature (alternatively, you can marinate the tuna in a covered baking dish overnight in the refrigerator). Heat a heavy skillet on high heat. Remove excess brine from the tuna and cover both sides with coarsely ground pepper. Add a splash of oil to the hot pan and place the tuna in the pan. Sear one side for 2 minutes. Using a large spatula, carefully turn the tuna over and sear the other side for 2 minutes. This will produce a rare tuna steak, so adjust cooking times to suit your preference. Remove tuna from pan and cool. Cut into 1/2" strips.

In a small bowl, whisk together all the dressing ingredients until well combined.

To assemble the salad, divide the lettuce evenly on 4 plates. Top the lettuce with the tomatoes, edamame, shredded cabbage, eggs and Wasabeans. Add the tuna strips. Drizzle a couple tablespoons dressing on top of the salad and garnish with cilantro and toasted sesame seeds. Enjoy with a glass of Sauvignon Blanc or Gewürztraminer.

Serves 4