Heat a cast iron skillet to medium-high with enough oil to coat the surface, about 2 tablespoons.
Stir together the ground cumin, smoked paprika, turmeric, cloves, and sea salt in a small bowl. Sprinkle both sides of the ahi fillet with the spice blend.
Carefully place the ahi fillet on the center of the surface of the hot skillet. Cook 1 to 1-½ minutes, or until the fillet is golden-brown and crispy. Flip and cook on the other side for 1 to 1-½ minutes, or until tuna reaches desired done-ness. Transfer to a cutting board and allow fish to cool. Once cool enough to handle, cut the tuna into strips. Refrigerate until ready to use.
Prepare the Creamy Wasabi Dressing:
Combine all of the ingredients for the dressing in a small blender. Blend until completely smooth.
Prepare the Salad:
Add all of the ingredients for the salad in a large serving bowl. Toss in desired amount of creamy wasabi dressing. Serve salad with seared ahi tuna on top.
*I used a mix of power greens - baby kale, chard, and spinach
**replace sesame oil with an additional tablespoon of olive oil
***replace liquid aminos with low-sodium soy sauce