When wuff was creating his "deconstructed Nigiri Sushi Amuse Bouche" for the Christmas Feast (recipe and photos to follow), Vrghr had some lovely sushi-grade Ahi tuna and Salmon left. Since wuff certainly wasn't going to let that go to waste, wuff prepared a lovely "sashimi salad" with it for friends. (find the salad recipe here: http://www.furaffinity.net/full/25877873/ )

Vrghr seared the Ahi component of the salad for some added complexity and flavor. Since this makes a VERY NICE nosh all on its own, wuff decided to post up this part of the recipe separately.

This delightful nibble consists of some lovely sushi-grade Ahi tuna, toasted sesame seeds and black sesame seeds, avocado and sesame oil (for the searing), and a light touch of Omnivore Salt and Ponzu sauce when finished.

Wuff must admit this is utterly delicious! And such a wonderful presentation, with that deep rosy center and the nutty seeds outside. And its also VERY simple to create! Here's how you do it!

Ingredients:
~1/2 lb Ahi Tuna (this deserves the best quality you can find!)
~2 TBS Toasted Sesame Seeds
~1 TBS Black Sesame Seeds
~2 TBS Ponzu Sauce (a light, citrus-y soy sauce)
(for searing)
2 TBS Avocado Oil
2 tsp Sesame Oil

Directions:
In a medium fry pan over high heat, add the avocado and sesame oil and swirl to coat the pan.

Look at your fillet of Ahi and you will see the slight signs of the muscle fibers running in one direction. In the photo above, you can see those lines in the cut segments, where this wuff cut across them. You will want to cut across those fibers, not along the direction of them when it is time to cut. Easiest way to do this is to note the "end grain" edge of the slab now, and when time comes to add the seeds coat the sides but NOT the end grain ends with them. This will leave a clear visual clue on which way to cut after searing.

While the pan is heating, sprinkle the top with a good coating of toasted sesame seeds, then sprinkle some of the black sesame seeds on for contrast. Press into the Ahi with the flat of a dry chef's knife or other non-stick flat object.
Repeat for the other side and the "non-endgrain" edges, but leave at least one end of the "end grain" of the fish "naked".

CAREFULLY (it's really easy to knock the seeds off at this point, and the oil should be VERY hot, almost smoking at this point), place one seed-covered edge into the hot pan and hold it upright for about 30 seconds. Then lay it down flat (don't splash the oil on yourself!).

Allow it to sear, unmoving in the pan for about 1 minute. Watch that "naked" edge to see just a thin layer of white creeping up into the rosy meat (now you know why we left an edge "naked" of the seeds! ) This means it's time to flip it! You want just a little line of white, about 1/8 inch, for the sear.
Gently turn the slab over using chopsticks or a pair of forks, not a spatula or you could scrape off the seeds!
Repeat the sear until you see the white sneaking in, then lift the slab onto the last side (you can leave the "naked edge and the opposite side untouched) for about 30 seconds.

Immediately remove to cutting board. Let it rest for about 2 minutes.

With a VERY SHARP knife, carefully cutting across the grain, slice your Ahi into planks of the desired thickness.
Drizzle a bit of Ponzu sauce over the sliced portions, and pinch a tiny bit of Omnivore salt atop them to finish.

These are very nice plated atop some micro-greens or as will follow, in a salad. Or just eat them "as is."

!DEVOUR!