Sesame crusted seared Ahi Tuna with Wasabi Mayonnaise

TUNA

1/2 kg Sashimi-grade Ahi tuna loin (lol…or in my case a bit of ‘blue’ out of the freezer)

1/4 Cup sesame seed oil

6 Tablespoons sesame seeds

2 Teaspoons coarsely ground black pepper

1 Teaspoon ground sea salt

2 Tablespoons olive oil

MAYO

1 cup mayonnaise

1 Tablespoon Wasabi paste

1 Teaspoon chili sauce

1 Teaspoon sesame oil

½ Teaspoon soy sauce

Alternatively, for those who are travelling light, just the Mayo & Wasabi is pretty damn fine

METHOD

Mix all the mayo ingredients together and put in fridge till needed.

Cut tuna into quarters lengthwise (like big sausages)

Pour sesame oil over tuna: turn to coat evenly & refrigerate 30 minutes.

Mix sesame seed, pepper and salt on a large plate. Coat tuna with sesame seed mix, pressing firmly so mixture adheres to the tuna.

Heat olive oil in large skillet on high heat. Add tuna: sear 2 minutes per side. Remove from skillet; set aside to cool, then cut into 1cm slices and serve with the Mayo