1To prepare vinaigrette, puree or mash kiwi and press through a fine mesh strainer. Add to a blender with vinegar and blend to combine. With the blender running, drizzle in olive oil very slowly to emulsify. Season with salt and set aside. To prepare salad, brush tuna with olive oil and season with salt. Grill or sear for 1 to 2 minutes on each side. Slice tuna and arrange slices on 4 serving plates. Toss micro greens with a small amount of vinaigrette and place greens on top of tuna. Place kiwi slices on plate and serve with any remaining vinaigrette. Makes 4 servings.
Our take on a classic tuna melt offers an element of childhood nostalgia, but with a layer of grown-up flavor. The incorporation of capers, Dijon, and fresh lemon juice give the tuna salad brightness and complexity to balance the buttery bread.