Sautéed Tuna And Green Onion Stalks On Romaine

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1 large carrot

1 tablespoon rice vinegar

1 tablespoon fresh orange juice

1 teaspoon salt, divided

1/2 teaspoon chili garlic sauce (such as Lee Kum Kee)

1/2 teaspoon Dijon mustard

1 tablespoon dark sesame oil, divided

1 tablespoon canola oil, divided

4 (6-ounce) yellowfin tuna steaks

1/4 teaspoon freshly ground black pepper

16 green onions, cut into 5-inch pieces (about 2 bunches)

4 cups torn romaine lettuce

2 cups shredded bok choy

2 cups grape tomatoes, halved

1 tablespoon toasted sesame seeds

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