i used to do this back in the day,, pretty common but very delicious and simple. marrinate tuna steak in a bit of terriaki and sesamee oil for about an hour. remove and let dry on a towel for just aminute. coat in mixed black and white sesamee seeds and sear on a high heat until cooked to the doneness of your pleasure. the trick is the sauce though. wassabi beurre blanc.
reduce a couple of shallots with some fresh chopped ginger in sakke and a little rice wine vinegar till au sec. whisk in just a touch of heavy cream with a good wad of fresh wassabi paste and mount with a good churn butter,, normandy works best, but sysco is still butter, i know thats what most of us have on a daily basis. i used to serve this with a purple cabbage slaw made with fine julinanne of purple cabbage, sesamee oil,terriaki,ginger,tamarind paste and a little orange juice= let this rest together for a few hours to tender up the cabbage.