- 1 lb sashimi-grade Ahi tuna, at least 1-inch thick
- 3 tbsp black and white sesame seeds
- 1 cup vegetable oil for frying and coating the tuna
- 1 bunch baby arugula
- 1 avocado, sliced
- 1 container seaweed salad
- 4 tbsp soy or ponzu sauce
- 1 tbsp wasabi powder, mixed with a little water to form a paste
- 3 tbsp pickled ginger
- Slice the tuna into uniform size rectangles, or even triangles, so that the grain is running lengthwise in the fish. Combine the black and white sesame seeds on a large plate and coat the tuna by pressing it into the sesame seeds so that it's completely covered. I often brush the tuna first with a little oil to ensure the seeds adhere really well.
- Preheat a pan to medium-high and add just enough oil to coat the bottom of the pan. When the oil is shimmering, add the tuna and sear for about 45 seconds on all sides for seared edges and a raw red centre. Extend the cooking time if you prefer your tuna more well done.
- Using a very sharp knife, gently slice the tuna into 1/4-inch thick pieces and serve on a bed of arugula with slices of avocado and small bowls of wasabi, pickled ginger and soy sauce on the side, for dipping. Seaweed salad is also a nice accompaniment with seared tuna.