You can make your salad in any way you like. I like to make an Asian influenced Salade Niçoise and add sauteed shiitake mushrooms, bonita sweet potatoes, and shredded Daikon radish. The key is searing the tuna to medium rare.
This recipe's secret "wow" element is anchovies. We especially like our fabulous, house made Monterey Bay anchovy boquerones in this recipe if they're available, but anchovies in a tin from your local store will also bring the "wow."