Warm Lentil Salad With Seared Tuna

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1 cup lentils, preferably French green lentils

1 bay leaf

4 cups water

2 teaspoons sea salt or kosher salt

1 shallot, finely chopped

2 tablespoons chopped fresh mint or Italian parsley

3 tablespoons red wine vinegar

Freshly ground pepper, to taste + 1/2 teaspoon coarsely ground pepper

4 tablespoons extra virgin olive oil

1 pound fresh tuna

Vegetable oil, as needed

3 ounces mixed salad greens

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