• 1 Ahi tuna steak (mine was about 8 oz. or 1/2 pound)
• 2 Tablespoons of black sesame seeds
• 2 Tablespoons of white sesame seeds
• Kosher Salt
• Olive oil (or vegetable oil) for frying
• Optional: (Arugula tossed in olive oil, balsamic vinegar, salt and pepper), Teriyaki sauce, soy sauce and wasabi

Let tuna steak completely defrost overnight in the fridge (if using fresh tuna, skip this step). Lightly use a paper towel and pat the steak to absorbe 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 (I did the latter and cut my tuna steak in half to get smaller pieces).

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 over them for flavor if you’d like!