2 Large Sushi Grade Tuna Steaks
1 Soy Sauce
1/2 Cup of White and Roasted Sesame Seeds
2 TBS Wasabi
Place the Tuna Steaks in a zip lock bag with 1 cup of Soy sauce for 2-4 hours to marinate.
Get a cast iron skillet and heat until smoking. Add just a drop or two of oil to the skillet and spread with a paper towel to cover the bottom of the skillet. Put ½ cup of mixed white and roasted sesame seeds in a plate and spread.
Take the Tuna Steaks and press them in the sesame seeds to coat the entire filet. Put the Tuna Steaks in the hot skillet and sear for about 2 minutes on each side. Remove from the skillet, slice into ¼ inch pieces and drizzle with sweet soy. Garnish with Wasabi and Pickled Ginger. Serve with snow peas and mashed potatoes.