2 tablespoons Dijon mustard
2 tablespoons minced shallots
1/3 cup balsamic vinegar
1 1/2 tablespoons sesame oil
1/2 cup grapeseed oil
1 pound #1 ahi tuna
2 tablespoons capers
2 hard boiled eggs, sliced
2 heads frisee, washed, separated, spun dry
Kosher salt and freshly ground black pepper to taste
Canola oil for cooking

In a bowl, whisk together Dijon mustard, shallots, vinegar and oils. Season tuna with salt and pepper. In a sauté pan over high heat coated lightly with oil, sear tuna until medium-rare, about 4 minutes, set aside to rest before slicing. In the same pan, add a touch more oil and saute the capers. To make the salad, place frisee in a large bowl, season and toss with vinaigrette (reserving some for garnish), eggs and capers. Divide salad among 4 plates, top each with sliced tuna and drizzle more vinaigrette on top.