Marinate the tuna for 8-24 hours with all the marinade in a large plastic bag, flipping occasionally if possible, the longer it marinates the better. Heat the 1 tablespoon of olive oil in a large skillet over medium high heat, not too hot that it starts to smoke. Discard the marinade and sear the tuna by placing the whole fillet in the skillet for 30 seconds to 1 minute per side. The longer it sears the more the fish will be cooked, I recommend around 30 seconds per side, if it is cooked too much it becomes really hard to slice and flakes apart like canned tuna. Once seared on all sides, remove from the heat and let it sit for a minute before slicing thinly. Plate the salad greens with the green onion and avocado, sprinkle very lightly with salt and pepper, then place the tuna on the top. Serve the lemon wedge on the side so the fresh juice can be squeezed over.
Recipe by Love from the Land at https://www.lovefromtheland.com/citrus-albacore-tuna-salad/