Heat orange juice, lime juice, lemon juice, and sugar in a small saucepan. Stir gently and let cook until reduced to approximately half. Let cool and stir in the olive oil.

Meanwhile, dip the tuna steak into a bit of oil and then dip into a mixture of black and white sesame seeds, completely covering the sides.

Heat a saucepan until it’s very hot. Sear tuna for about one minute on each side, just until the outer layer is cooked. Allow to cool.

Once cold, slice tuna and fan. Drizzle with citrus reduction.

Whisk together lime juice, honey, mustard, garlic, salt, and pepper. While whisking, slowly drizzle in olive oil until frothy.

Combine salad ingredients in a bowl and dress with the vinaigrette, then serve alongside tuna.