I cannot stress the importance of the “sushi-grade” factor. You have no business eating raw, stinky fish.
1 tsp. garlic powder
1 tsp. chili powder
1 tsp. wasabi powder
2-3 tsp. water (Apparently, adding 1-2 parts water to 1 part wasabi powder makes wasabi paste as we are used to consuming it in the restaurants. I needed to add more due to the other powdered ingredients. But who knew? We’re learning here.)
½ c. sesame seeds
1-2 T. vegetable oil
Salt and pepper, freshly ground
Create a pseudo-paste by combining the garlic powder, chilli powder, wasabi powder, and water. Let stand for a minute or so, and then rub on all sides of the tuna steak. Then, generously coat the steak with freshly ground salt and pepper.
Follow by coating with the sesame seeds on all sides. Surprisingly, I didn’t have a problem making them stick, but if you do, try pouring the sesame seeds onto a plate and gently pressing the steak into them on each side.
Meanwhile, coat a heavy skillet with the vegetable oil and heat over a medium-high flame until the oil is truly hot (you’ll be able to tell). Place the steak into the pan. Now, this is where it can get tricky, or subjective, at least. We prefer the tuna pretty raw. With a steak around an inch-and-a-half thick, searing on each side for one minute and change got the job done. If you prefer less raw, try one-and-a-half minutes, or if your steak is thinner, try less than a minute. Get it? Thickness, rawness, it’s all what you like. But pay attention, because overcooking such a beautiful piece of fish would be a damn shame.
Immediately slice thin and serve. It goes well with rice and garlic string beans, but if you’re on the straight-and-narrow, serve the tuna over a light salad. It should be soft and buttery with a nice kick around the edges – kind of like me!