Ingredients
4 Ahi Tuna Steaks (6 ounces each)
1/4 cup black sesame seeds
1/4 cup white sesame seeds
1 tsp salt
freshly ground pepper
2 tbsps vegetable oil
2 avocados (sliced thin)
Salad greens
Wasabi Mayonnaise
Anago sauce
Preparation
Wasabi Mayonnaise 2 tbsps wasabi powder 2 tbsps water 1/2 cup mayonnaise
(Mix the wasabi powder with the water until it forms a paste. Mix with the mayonnaise )
Anago Sauce 6 tbsps soy sauce 4 tbsps mirin 2 tbsps brown sugar
(Combine ingredients in a small saucepan and bring to a boil. Let boil for a minute and reduce to simmer until slightly thickened. Let cool)
Combine the sesame seeds, salt, and pepper in a bowl. Completely coat the tuna steaks in the mixture, pressing seeds and seasonings into the flesh. Heat the oil in a large, shallow frying pan over high heat. When the oil is hot (chuck a sesame seed in and it should sizzle. Set one or tow steaks into the pan. Sear for less than a minute on the flat sides and while gently holding the steaks with tongs, sear for 20 seconds on the short sides. Remove to cutting board and slice the steaks into 1/2-inch thick pieces at an angle or leave whole if you prefer. Set avocado slices on a bed of salad greens and then place tuna steak(s) on top. Drizzle with wasabi mayonnaise and anago sauce over the fish and serve.
