Pour the lemon juice, extra virgin olive oil, minced garlic clove and chopped chives in a bowl. Place the tuna on top and massage it with the marinade on both sides to season it, then pepper to taste. Allow it to marinate for 30 minutes. Heat a nonstick pan well and sear the tuna one minute per side. Mix the rice vinegar, soy sauce and a few raspberries. Cut the tuna into 2 cm thick slices and arrange them on the mixed salad greens dressed with fresh raspberry and red berry vinaigrette.
