You’ll need:
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
Wasabi paste

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.