This is actually a fairly simple recipe to prepare.
Seared Ahi Tuna
Individual sushi-grade Tuna steaks (1/3 - 1/2 pound each)
Dry Ingredients
1/3 cup sesame seeds
1/3 cup black sesame seeds
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon Wasabi powder
Dipping Sauce
1/4 cup of low sodium soy sauce
1/4 cup Teriyaki sauce
1/2 teaspoon minced garlic
1/2 teaspoon wasabi powder
Preheat a grill or grill pan on medium-high heat
Combine all of the dry ingredients in a shallow dish (shallow soup bowl, deep serving dish, etc)
Place the Tuna steaks on a separate plate and spray the top side with non-stick cooking spray.
Turn the steak sprayed side down into the dry ingredients and press to make sure the entire side gets thoroughly coated with sesame seeds and powders.
Place the steak back on the "spraying" plate - seeded side up and spray lightly to help adhere the dry ingredients
Turn the steak over onto a new/clean plate - seeded side down and spray the unseeded side the repeat turning this side down into the dry mixture and remove to a clean plate to spray/adhere the ingredients.
Place the tuna steaks on the grill and cook for between 3 and 5 minutes per side depending on the amount of doneness you prefer (note-3 minutes on a side will generally give you a cool raw center - sushi style)
Once the steaks are seared to your liking cut them into 1/4 inch thick slices.
Serve over a generous bed of mild to medium heat Mango Salsa (we found the best stuff at Costco) and with dipping sauce on the side.
Wine Paring
We generally like a good solid red with this dish but not something as strong as what we would have with beef;
West Coast Pinot Noir
California Red Table Wines
Sometimes a milder Zinfandel (when we're in the right mood)
