Clean and thoroughly dry the lettuce and toss with chopped basil.

Preheat a pan over high heat. Pour oil into pan and let heat up for 30 seconds or so.

Season tuna with salt and pepper. Sprinkle a coating of sesame seeds on the large surfaces of the tuna and press them into the fish.

Place tuna in pan and sear on each side for 60 seconds. Remove from pan and let rest while you make the rest of the salad.

Slice the top and bottom of the oranges off so you can clearly see the spoke pattern of the segments inside. Moving your knife in the same direction as the segments complete the peeling of the orange. While holding the orange over a bowl to catch the juices, remove each segment without any of the pith attached.

Squeeze the remaining orange pith to extract as much juice as you can into the bowl. Move the orange segments into another bowl, leaving the juice to continue making the dressing. (I used 2 tablespoons of orange juice)

Whisk in the sesame oil, sugar, seasoned rice wine vinegar, and season lightly with salt and pepper.

Toss the dressing with the lettuce. Start with half the dressing and add more to taste.

Place lettuce on serving plates. Garnish with goat cheese chunks, orange and avocado slices. Slice tuna in 1/4 inch slices, cutting across the grain. Fan out an equal amount of tuna slices on each salad. Sprinkle remaining sesame seeds on top.