Sashimi Tuna Salad With Daruma Wasabi-Ginger Dressing

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½ pound sashimi-grade Bluefin tuna, thinly sliced

1 large container of baby field greens

1 teaspoon sesame seeds, toasted

2 tablespoons rice vinegar

1 tablespoon extra-virgin olive oil

1 teaspoon Daruma wasabi rhizome, freshly grated

1/2 teaspoon ginger root, freshly grated

2 teaspoons lime juice

2 teaspoons sesame oil

2 teaspoons soy sauce

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