2 four ounce Ahi Tuna Filets
4 tablespoons of black and white sesame seeds
Salt and black pepper to taste
2 tablespoons of peanut oil
1 tablespoon of Wasabi or Ginger Whitefish Roe
Wasabi Whitefish Vinaigrette:
1/2 tablespoon Dijon mustard
1/2 tablespoon rice wine vinegar
1/4 cup canola oil
2 tablespoons of Tsar Nicoulai Wasabi Whitefish
Mix mustard, vinegar and oil together. Fold in the whitefish roe.
Yield: 2 servings
Mix the sesame seeds with salt and black pepper. Coat the Tuna with the mixture. Allow the pan to get hot at medium high heat. Pour in the oil and heat right before smoking. Sear the filets for 1 minute each side or whatever doneness is preferred. Place the tuna on a plate and pour on the vinaigrette. Garnish with Wasabi Whitefish.