# What You'll Need:
→ Tuna
01 - 2 sushi-grade tuna steaks (6 oz each), approximately 1 inch thick
02 - 1 tablespoon soy sauce
03 - 1 teaspoon sesame oil
04 - Salt and freshly ground black pepper to taste
→ Crust
05 - 1/2 cup black sesame seeds, toasted
06 - 1/4 cup white sesame seeds, toasted (optional)
→ Wasabi Mayo
07 - 1/4 cup mayonnaise
08 - 1 to 2 teaspoons wasabi paste
09 - 1 teaspoon rice vinegar
10 - 1 teaspoon lemon juice
→ Garnish
11 - Thinly sliced scallions
12 - Pickled ginger
13 - Lemon wedges
# How-To Steps:
01 - Pat tuna steaks dry with paper towels. Brush all sides with soy sauce and sesame oil. Season lightly with salt and pepper.
02 - Spread black sesame seeds and white sesame seeds on a shallow plate. Press each tuna steak firmly into the seeds, coating all sides evenly.
03 - Heat a non-stick skillet or cast-iron pan over high heat until very hot. Add a small amount of neutral cooking oil.
04 - Sear tuna steaks for 30 to 45 seconds per side, just until the sesame crust becomes golden and the interior remains rare. Remove from pan and allow to rest briefly.
05 - In a small bowl, whisk together mayonnaise, wasabi paste, rice vinegar, and lemon juice until smooth. Adjust wasabi intensity to taste preference.
06 - Slice tuna steaks against the grain into half-inch thick slices.
07 - Arrange sliced tuna on serving plates. Drizzle generously with wasabi mayo. Garnish with scallions, pickled ginger, and lemon wedges as desired.
