Sesame-Crusted Ahi Tuna with Cucumber Wakame Salad

Sesame-Crusted Ahi Tuna with Cucumber Wakame Salad

Makes 4 servings

Ingredients:
Cucumber Salad:
Dried wakame seaweed
Cucumber
Radishes
Green onions
Rice vinegar
Soy sauce or tamari
Sesame oil
Honey
Grated fresh ginger
Wasabi paste (optional)

Tuna:
1/2 cup white sesame seeds
1/4 cup black sesame seeds
4 ahi tuna steaks (1 1/2 pounds total)
Sea salt
Ground black pepper
2 tablespoons peanut oil

Directions:
1. For the salad, soak the wakame in cold water until fully hydrated, about 15 minutes. Drain, squeeze out the water and cut into 2-inch pieces if needed.
2. Combine the cucumber, radishes, green onions and wakame. Whisk the vinegar, soy sauce, sesame oil, honey, ginger and wasabi (if using) and toss with the salad.
3. For the tuna, mix the white and black sesame seeds in a shallow dish. Season the tuna with salt and pepper and press the seeds onto both sides.
4. Heat the oil in a heavy skillet over medium-high heat until it shimmers. Cook the tuna about 1 minute, until the white seeds underneath begin to turn golden. Turn and cook 1 minute more for medium-rare.
5. Cut into 1/4-inch slices and divide the tuna and cucumber salad among 4 plates.