4 Sushi grade ahi tuna steaks.
½ cup Sesame seeds
1 tablespoon soy sauce
1 tablespoon sesame oil
1 tablespoon rice wine vinegar
1 tablespoon honey
Extra virgin olive oil
Whisk the soy, sesame oil, rice wine vinegar and honey together and marinate the tuna in this freshly-made marinade for a few minutes.
Take the tuna from the marinade and coat it with the sesame seeds, pressing the seeds into the fish to make them stick.
Heat a little olive oil in a skillet and sear the tuna quickly on both sides. A minute a side is more than enough.
Slice the tuna and, top with small dollops of wasabi paste.
The texture of the tuna is unique, a wonderful carriage for the contrast of delicate and strong tastes. I often serve this dish with a simple vegetable – sautéed or steamed spinach or bok choy, for example – but a side of sticky rice would be a great accompaniment. Or as pictured above, served with an edamame & orange salad.