# What You'll Need:
→ Tuna
01 - 2 (6 oz) sushi-grade tuna steaks, about 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
→ Wasabi Mayo
07 - 1/4 cup mayonnaise
08 - 1-2 teaspoons wasabi paste
09 - 1 teaspoon rice vinegar
10 - 1 teaspoon lemon juice
→ Garnish
11 - Thinly sliced scallions
12 - Pickled ginger
13 - Lemon wedges
# Directions:
01 - Pat tuna steaks thoroughly dry with paper towels. Brush all sides with soy sauce and sesame oil. Season lightly with salt and freshly ground black pepper.
02 - Spread toasted black and white sesame seeds evenly on a shallow plate. Press each tuna steak firmly into the seeds, coating all sides completely and ensuring an even layer.
03 - Heat a non-stick skillet or cast-iron pan over high heat until smoking hot. Add a small amount of oil to coat the bottom.
04 - Place crusted tuna steaks in the hot pan. Sear for 30-45 seconds per side until the sesame crust is golden and crispy, while the inside remains rare. Remove from pan and let rest for 2-3 minutes.
05 - In a small bowl, whisk together mayonnaise, wasabi paste, rice vinegar, and lemon juice until completely smooth. Adjust wasabi quantity according to your heat preference.
06 - Slice rested tuna steaks against the grain into 1/2-inch thick slices using a sharp knife.
07 - Arrange sliced tuna on serving plates. Drizzle generously with wasabi mayo. Garnish with scallions, pickled ginger, and lemon wedges if desired. Serve immediately.
