In a shallow dish, mix fresh ginger, minced garlic, low-sodium soy sauce, olive oil, lemon juice, and lime juice until well blended.

Place the ahi tuna steaks in the marinade, turning them every 10 minutes for even flavor.

After marinating, gently pat the tuna steaks with roasted sesame seeds.

Pour the reserved marinade into a saucepan and bring it to a boil.

Whisk in cornstarch and water until it thickens, then set aside.

Preheat a cast-iron skillet over medium-high heat and sear each side of the tuna steaks for about 1 minute.

Once cooked, remove the tuna from the skillet and wrap it in aluminum foil. Place it in the freezer for 10 to 15 minutes.

After chilling, slice the ahi tuna to your preferred thickness.

On a plate, place a handful of spring mix salad, followed by mango, avocado, rings of red onion, and cucumber.

Top with the seared tuna, drizzle the sauce, and finally, sprinkle with pine nuts.