Drain tuna. Season it with salt, pepper, and lemon zest.

Cover the tuna in sesame seeds (both types).

Heat 1 teaspoon of olive oil on a frying pan. The pan should be very hot.

Roast the tuna for 1 min on each side. The fish shouldn’t be done though; it should stay raw inside.

Remove from the pan and leave aside.

Grab a large bowl and mix beet greens, rocket, lamb’s lettuce, and beet sprouts.

In another bowl whip honey, lemon juice, and balsamic vinegar. Pour onto the greens in the other bowl and toss.

Slice the tuna thinly with a very sharp knife.

Serve with the salad.