Sesame Crusted Ahi Tuna
Sierra Del Mar Vineyards
1 8-oz. Ahi tuna steak
2 Tbs. of black sesame seeds
2 Tbs. of white sesame seeds
Olive oil for frying
Optional: Arugula tossed in olive oil, balsamic vinegar, salt and pepper), Teriyaki sauce, soy sauce and wasabi
Lightly use a paper towel and pat the ahi steak to absorb excess juices. Cut steak to your liking - you can sear the entire steak as it is, or cut it into a rectangle to get more even slices. In a separate bowl big enough to fit the tuna steak, add the black and white sesame seeds as well as a sprinkle of kosher salt. Using tongs, coat the entire outside of the tuna by pressing it into the sesame seeds until the steak is completely covered.
In a pan, add enough oil to just coat the bottom of the pan and preheat the pan to medium-high heat. Then take the tuna and place it in the hot pan and sear for about 45 seconds on all sides (including the skinnier sides). Tongs really help for this process.
Slice steak up into pieces and serve on a bed of arugula with soy sauce and wasabi. You can also drizzle some teriyaki sauce for extra flavor.