Sesame Crusted Seared Tuna with Wasabi- Soy Dipping Sauce

I have to admit that I have never been a fan of fresh tuna. I love the canned stuff (how un-gourmet of me) but as many times as I try it I just don't love the fresh stuff, maybe it has something to do with my aversion to steak since people say they are similar in texture. Of course, when I say I don't love it it doesn't mean I won't EAT it, it just isn't what I would pick off a menu. That being said, I am always impressed when I see it in a restaurant, a perfect sear, the pink flesh, it really is a thing of beauty. Now, while I am not the biggest fan, my husband loves the stuff and so I decided to make it for him as an appetizer for our anniversary meal. The key is to not overcook it so that it is still pink in the middle and to me the sesame crust is crucial for texture and flavor. I served it with a slightly spicy Wasabi dipping sauce and I have to say, not too bad at all. I mean, I won't be making this all the time (the pricey fish being another reason) but I actually kind of enjoyed the three bites I took. So, if you love tuna, this is a great dish to make that is sure to impress your guests (or your grateful husband.) Enjoy!


2 Ahi Tuna steaks
1 Tbl sesame oil
1/2 cup black sesame seeds
1/2 cup white sesame seeds
salt and pepper
3 Tbl oil
On a plate mix the sesame seeds together with salt and pepper. Brush the tuna with the sesame oil and coat them with the seeds. Heat the oil till VERY hot and add the tuna, searing for about  11/2 minutes on each side or until you see the seeds are toasted.

For the Dipping Sauce:
1/2 cup soy sauce
1/3 cup rice wine vinegar
1 Tbl Wasabi powder
2 Tbl honey
1 Tbl sesame oil

Whisk all together and serve with the tuna.
                                                                  A thing of beauty...