Buckwheat

Combine the buckwheat groats and water in a small saucepan. Bring to a boil over medium-high heat. Reduce the heat to low, cover the saucepan, and simmer for about 10 minutes until the buckwheat groats are tender. Drain the buckwheat in a fine mesh colander. Run under cold water to chill the buckwheat, drain well again, and set aside.

Cucumber Yogurt Dressing

In a mixing bowl, whisk together the Greek yogurt, lemon zest, lemon juice, sherry vinegar, and extra virgin olive oil until smooth. Stir in the cucumber, radishes, shallot, green onions, avocado, and dill. Season with salt to taste.

Seared Tuna Salad

Season each tuna steak with salt on both sides. Add the toasted sesame seeds to a large, shallow bowl. Press each tuna steak into the sesame seeds, coating each side well. Make sure to press firmly so that the seeds stick.

Heat a large sauté pan over medium-high heat. Add enough oil to coat the bottom of the pan. When the oil is hot, place the tuna steaks into the pan (work in batches if you need to). Sear the tuna on one side for about a minute. Flip the tuna over and sear on the other side for another minute. This will create a seared exterior and raw interior, which is how tuna is best served. Remove the tuna from the pan. Slice each steak into thin slices against the grain.

To serve the salad, place a small handful of mixed greens onto each plate. Top with a heaping spoonful of buckwheat groats and a portion of seared tuna. Spoon the cucumber yogurt dressing over top and garnish with more toasted sesame seeds.