For the Tuna:

Cup of Yum
1. Combine the yellow and black sesame seeds in a shallow plate, dredge and press both sides of the tuna steaks (or kabobs) into the seeds. They should stick naturally.
2. Heat the vegetable oil in a medium skillet over medium heat. Add the tuna, searing on both sides for approximately 2-4 minutes. This greatly depends on the thickness of your tuna and desired degree of doneness. Use an instant digital thermometer for best results. Rare is 110-155°F, medium-rare is 120-130°F, 135°F is medium, 140°F is medium well and we do not recommend going to well done which is 145°F.
3. Remove the tuna from the skillet and allow to rest for 3-4 minutes before serving.

Wasabi Cream Sauce:

1. IN a medium mixing bowl using an electric hand mixer with whip attachments or in a stand mixer fitted with the whisk attachment, whip the heavy whipping cream until it is stiff and bodied, approximately 3-4 minutes. Add the wasabi powder and salt, continuing to whip until combined. Do not over mix. Chill until ready to use.
2. Plate with tuna and a hefty dollop of wasabi cream sauce on top or the on the side for dipping.
3. If you've tried this recipe, come back and let us know how it was in the comments or star ratings.