Seared Ahi Tuna with Panko and Black Sesame Seeds

Looking back over the last ten months, it seems I make this at least once a month.  Obviously, it is one of my favorite meals and, seriously, it is by far one of the simplest to make! To me, what makes this dish irresistible is the clean, fresh, of-the-sea flavors of the tuna which, at the same time, is also meaty, rich and full of that elusive satisfying quality. Served warm, at room temperature or even ice cold (especially good in the summer) with the crunchy contrast of crispy lettuce, the warmth of creamy wasabi, the earthy saltiness of soy sauce and a final punch of Asian chili sauce it is simplicity at its most delicious.

One of the keys to a successful seared Ahi Tuna dish is to purchase the highest quality and supremely fresh tuna you can get your hands on. I purchased a 1/2 pound Ahi tuna loin steak which had been frozen but, living in the midwest, that's probably your best bet.

I started by preheating a skillet large enough to adequately accommodate the tuna steak. I lightly coated the fish with some hoisin sauce, seasoned it with sea salt and pepper and rolled it in a combination of black sesame seeds and panko bread crumbs. Next, I added about 1 tablespoon of oil to the hot pan and just when it began to smoke, I introduce the fish. I cooked it about 2 minutes per side and promptly removed it to waiting plate. Allow to cool slightly and enjoy immediately, or refrigerate and serve cold.  In either case, it is fabulous placed atop a bed of lettuce with a choice of condiments including pickled ginger, soy sauce, srirachi and wasabi.