SERVES 6

For this dish, Side Street Inn owner Colin Nishida uses furikake without dried bonito flakes.

FOR THE MUSTARD SAUCE:
1 tsp. dry mustard powder
3 tbsp. dijon mustard
2 tbsp. rice vinegar
2 tbsp. soy sauce

FOR THE TUNA:
1 1⁄2 cups panko (bread crumbs)
1 cup furikake (Japanese rice seasoning)
1 cup flour
2 large eggs, lightly beaten
6  8-oz. pieces skinless, boneless
   yellowfin tuna, each about 2" thick
Salt and freshly ground black pepper
1⁄2 cup vegetable oil

3 tbsp. olive oil
1 tbsp. lemon juice
Salt and freshly ground black pepper
8 cups mesclun greens
2 carrots, peeled and julienned
1 small beet, peeled and julienned
1 tbsp. sesame seeds, toasted
2 tbsp. shredded nori

1. For the mustard sauce: Dissolve dry mustard in 1 tsp. water in a small bowl. Add dijon mustard, vinegar, and soy sauce and stir well to combine. Set aside.

2. For the tuna: Combine panko and furikake in a large shallow dish. Put flour and eggs into separate large shallow dishes. Season tuna with salt and pepper. Working with 1 piece of tuna at a time, dredge lightly in flour, coat in egg, then dredge in panko mixture, shaking off any excess; place on a large plate. Repeat breading process with remaining tuna. Heat oil in a large skillet over medium-high heat. Working in 2 batches, fry tuna until lightly browned on all sides and medium rare, 3–4 minutes per batch. Transfer to paper towels to let drain.

3. Whisk together olive oil, lemon juice, and salt and pepper to taste in a large bowl. Add greens and toss well to coat. Divide greens between 6 plates in neat piles and sprinkle evenly with carrots, beets, sesame seeds, and nori. Place tuna next to greens and drizzle with mustard sauce.