Place salad greens in a large bowl. Add onion & capers, dress with olive oil and fresh lemon juice, season with salt & pepper, and toss to combine. Set aside.
Heat the grill pan over med-high heat. Lightly coat the tuna steak with olive oil and season with salt and pepper on both sides.
When the grill is hot, moisten a (paper) towel with vegetable oil and use it to lightly coat the grill surface.
Add the tuna steak to the grill pan. After 90 seconds, use a fish turner to give the steak a quarter turn.
Cook for 60 to 120 seconds and then flip the steak over.
After cooking for 60 seconds, give the steak a quarter turn. Continue cooking the steak for 60 to 90 seconds and remove from heat.
Move tuna steak to a cutting board. Cutting with the grain, carve slices no less than 1/4 inch (2/3 cm) thick.
Place salad on the serving plate and arrange tuna slices atop the salad. Garnish plate with lemon wedges and optional anchovy fillets.
Serve with crusty bread and a white wine of your choosing.
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