Abuelo's Pan Seared Tuna Appetizer

I haven't tried this recipe yet. It is an Abuelo's recipe featured in the Cinncinnati newspaper. Since it's an appetizer, I'm guessing at 2 three-ounce servings. Chilling time not included in preparation time.

• Ready In: 15 mins
• Serves: 2

Ingredients

• For the Bistec seasoning

• 1⁄2 cup  Lawry's Seasoned Salt
• 1⁄3 cup  dried red pepper, crushed
• 3  tablespoons garlic granules
• 1  teaspoon cumin (comino)
• 1  tablespoon onion powder
• 1  tablespoon  celery salt

• For the tuna

• 6  ounces tuna, loin
• 3⁄4 teaspoon  bistec  seasoning (more if desired)
• 1⁄4 teaspoon black pepper, coarse grind (more if desired)
•  canola oil (for frying)
• 2  ounces mixed baby lettuces and spring greens
• 1⁄4 lemon, for garnish
•  mustard, for garnish
•  honey lime dressing (to garnish, Honey Lime Dressing Honey Lime Dressing or store bought)

Directions

1. For the Bistec seasoning:
2. Blend all ingredients together.
3. Season Tuna with Bistec Seasoning and pepper.
4. Heat nonstick sauté pan over high heat.
5. Add 1-2 tablespoons oil to pan.
6. Sear tuna on each side for 30-45 seconds.
7. Refrigerate, then slice tuna fillet in 1/8 inch thick slices when chilled.
8. Place spring mix in center of a chilled plate.
9. Fan seared, sliced tuna on the front edge of the spring mix.
10. Place lemon at 1 o'clock and a dot of mustard at 11 o'clock on the plate.
11. Pour a ribbon of honey lime dressing from edge to edge of the tuna fan at the bottom of the plate.