Seared Ahi Tuna Steak

This is starting to rival tacos in the most often prepared category of "Amy's Dinners".  However, knowing that today (Saturday) is the first Notre Dame football game of the Brian Kelly era and with football comes endless buffets of tasty wings, dogs, dips and burgers in which I will inevitably indulge.  Therefore, I decided to have a lovely healthy little meal before the food festivities begin.    

I purchased a beautiful rose colored ahi tuna fillet from the supermarket and started by seasoning it with salt and pepper.  Next, brush a thin coat of Hoisin sauce all over the fish, which is not only tasty but also acts as a glue for the panko.  Press the fillet into the panko bread crumbs and black sesame seeds combination.  Heat a skillet with about 2 tablespoons of canola oil over high heat until very hot.  Carefully place the tuna in the hot pan and cook for approximately 2 minutes per side.  Let cool and then cover and refrigerate until ice cold.  Slice thinly and serve over shredded iceberg lettuce and garnish with chopped green onion and cilantro.  Serve with a little finger bowl of soy sauce, pickled ginger, wasabi and srirachi hot sauce too!