For the seared tuna:
Fresh Ahi Tuna Steak
Black sesame seeds
White sesame seeds
2 Tbsp Olive Oil
Salt and Pepper
Pat the tuna steak dry and coat with 1 tbsp olive oil on both sides, salt and pepper. In a dish mix the black and white sesame seeds. Dip the tuna in the seeds and press down. Turn over and do the same. Make sure the sides are coated as well. In a frying pan add 1 tbsp of olive oil.
Make sure the oil is really hot before putting the tuna in. Cook each side for approximately 30 seconds to 1 minute. Take out immediately and let rest for 5 minutes in the refrigerator so that there is no more cooking time on it. To plate, place salsa on the bottom on the plate, top with seared tuna and sprinkle chopped scallions.
For the Cucumber Salsa:
1 Cucumber, chopped into small pieces
1 Fresh mango, chopped into small pieces
1 Fresh ripe avocado, chopped into small pieces
1 scallion, chopped
Cucumber, mango and avocado should be chopped into same size small pieces.
Put all ingredients in a bowl except the shopped scallions pour the dressing over it and toss to coat.
Dressing:
1 Tsp soy sauce
1 Tsp sesame oil
1 Tsp Olive oil
1/2 Tsp Honey
1 Garlic clove, chopped fine
1 Medium size piece fresh ginger, chopped
1/2 fresh Jalapeno, chopped fine
1/4 Tsp Sugar
Salt and pepper to taste
Whisk together and pour over salsa