Seared Ahi Tuna and Avocado

FoodSAZm, it's been a while! Things have been crazy lately....with only 10 days til our wedding (yes 10, as in almost single digits) I have been all over the place lately! But that has not stopped my cooking rampage in the slightest.  In fact this past weekend, Justin and I hosted Father's day for my dad, his parents and my grandma.  I woke up at 3:30am Saturday night so excited for Sunday that I started cooking right away and didn't stop for 12 hours.....it was basically the best day ever.  I DO have recipes to share from Father's Day but this one I shall share first! It was last night's dinner - seared Ahi Tuna crusted in Sesame Seeds, served over sliced avocados with a Spicy Mayo and an Anago Sauce.  Sounds complicated but was probably one of the easiest things I've ever cooked - and delicious too! :)

Saz's Sesame Ahi Tuna

(this recipe can serve 4 people)

2 lbs Sushi Grade Ahi Tuna

1/2 cup White Sesame Seeds

Salt & Pepper

 >Justin and I got our Tuna at Whole Foods (aka my idea of Mecca).  Since Justin doesn't know how to buy anything in small quantities, we got us two huge Tuna Steaks (1 lb each).  Aren't they gorgeous?!

 > In a bowl, mix your sesame seeds with some salt and pepper.  Put your tuna in the bowl and press the seeds into the meat of the tuna with your hands until it's completely coated on all sides.

 > Spray a large grill pan with cooking spray and cook each side of the Tuna for no more than 2 minutes per side.  You just want to sear the outside while keeping the inside raw.  Once you've seared all sides, you can take it off the heat and set aside.

Spicy Mayo

1/2 cup Light Mayonnaise
1 tbsp. Wasabi Powder
1-2 tbsp. Water

> The Spicy Mayo is SUPER easy -- just mix the above ingredients in a small bowl until it's a smooth consistency.  You can add more wasabi powder depending on how spicy you like it.  This recipe is a mild spice.

Anago Sauce

6 tbsp. low sodium Soy Sauce
4 tbsp. Mirin
2 tbsp. Brown Sugar
Splash of Rice Vinegar

> In a small saucepan, bring all the ingredients to a light boil, just enough to dissolve the sugar and create a thicker consistency.

....Now to assemble! I sliced up one ripe avocado and sprinkled it with lemon juice.  The lemon juice serves a duel purpose....first, to flavor and second, to prevent the avocado from browning. There's nothing grosser looking than a brown avocado...

 > Next I sliced my Tuna up and laid that down on top of the avocados.

> Next comes the Tobiko (or fish roe).  This is optional but I happen to LOVE tobiko...it adds a little crunch and great flavor.  On top of the Tobiko I drizzled the Spicy Mayo and the Anago Sauce.

As an appetizer, I actually bought us this great pre-made Seaweed Salad which gave me the inspiration to learn how to make that myself next! I know.....i can't even believe I bought something pre-made...it actually pains me to type the words 'pre-made'....

This was a really easy Japanese Dinner to make - it took little to no time to whip up and has an impressive look about it.  I served the extra Spicy Mayo and Anago Sauce on the side to dip in for extra flavor. ENJOY! :)