| 1. |
Rinse and dry mung bean sprouts. Lay out sprouts on cutting board and roughly chop. |
| 2. |
In a bowl combine mung beans, cucumber, snow peas, cherry tomatoes, scallions and cilantro. |
| 3. |
In a separate bowl whisk together dressing ingredients, soy sauce, 2 tablespoons lemon juice, honey, olive oil and red pepper flakes. |
| 4. |
Preheat stainless steel skillet over medium-high heat for 2 minutes. |
| 5. |
Rub tuna with remaining lemon juice and season with salt and pepper. |
| 6. |
Place on hot pan and cook for 1 1/2 minutes. Turn and cook another 1 1/2 minutes. |
| 7. |
Cut tuna into cubes and toss with rest of salad ingredients and dressing. |
| 8. |
Sprinkle with sesame seeds and serve. |
