Sesame Crusted Tuna with Ponzu Sauce

You know how sometimes a baguette can just be the tool to gorge on a particularly decadent dip? Or how a tortilla chip is really only there as the vehicle for some salsa? Recently, I had some tuna -- which was amazingly delicious in and of itself -- that I used almost exclusively to eat some ponzu sauce. This recipe was fantastic -- incredibly quick, easy, healthy and tasty. However, it was the sauce that really took it over the edge. I suggest buying the best tuna you can get -- I lucked out with some tuna on sale on Fresh Direct. I served this with some wasabi mashed potatoes.

The only tweak I made to the below recipe was to omit the orange juice, which I did not miss at all.

Sesame-Crusted Tuna with Wasabi-Ponzu Sauce

1 tablespoon chopped green onions
2 tablespoons low-sodium soy sauce
2 tablespoons fresh orange juice
1 tablespoon rice vinegar
1 teaspoon brown sugar
1 teaspoon grated lemon rind
2 teaspoons fresh lemon juice
2 teaspoons honey
1 1/4 teaspoons prepared wasabi paste
1 teaspoon grated peeled fresh ginger
2 teaspoons vegetable oil
4 (6-ounce) tuna steaks (about 3/4 inch thick)
1/4 teaspoon salt
3 tablespoons sesame seeds
2 tablespoons black sesame seeds
Sliced green onions (optional)

Combine first 10 ingredients, stirring with a whisk.

Heat oil in a large nonstick skillet over medium-high heat. Sprinkle tuna with salt. Combine sesame seeds in a shallow dish. Dredge tuna in sesame seeds. Add tuna to pan; cook 3 minutes on each side or until desired degree of doneness. Garnish with green onions, if desired. Serve tuna with sauce.

Makes 4 servings.