Prepare the Vinaigrette: Place all ingredients, except the oil, in the bowl of a food processor. Pulse to combine. With the motor running, slowly drizzle in the oil until fully combined and emulsified. Taste and adjust for seasoning with salt.
Sear the Tuna: Heat 2 tablespoons canola oil in a large skillet over medium-high heat. Season both sides of the tuna generously with salt and pepper. Sear tuna for 1-2 minutes per side for rare. Transfer to a clean cutting board and let rest for a couple minutes. When cool, slice into ½’’ thick pieces and transfer to a bowl. Add half the dressing and toss to coat and set aside.
Serve: In a large bowl combine the ingredients for the salad. Add in half of the remaining vinaigrette and toss to combine*. Transfer the salad to individual plates and top with tuna. Serve immediately with remaining vinaigrette on the side.
*For a mild vinaigrette remove seeds and ribs from jalapeno. *Tossing the salad in part of the vinaigrette is optional. You can serve all of the vinaigrette on side if desired. *Vinaigrette will keep in the refrigerator for up to 5 days, whisk well to re-emulsify.* Nutrtitional Information includes Vinaigrette