Get some good quality fresh or frozen tuna – yellowfin is the most commonly sold at supermarkets and wholesale clubs.

I find the Latin markets, at least in Southeast Florida have great prices on yellowfin tuna loin – usually less than $10/lb. compared to $25-$30/lb. at mainstream supermarkets and specialty food stores.

Frozen is sometimes safer than the typical pieces sitting out in the display case for an unknown timeframe – look for nice dark pink fish – not too much visible gristle (the white streaks).

It shouldn’t smell fishy – if the frozen filets do after thawing then return them, you deserve better!

1.5”-2” thick pieces are good – seems like the small frozen filets are closer to 1”, so you need to sear them quickly if you want them rare.

For the dipping sauce there are 2 main ingredients – Thai sate sauce mixed with Thai sweet chili sauce – and the rest is gravy lol.

Mix 1 part Thai sate sauce (look for one with more natural ingredients, that doesn’t have sugar or oil listed as the first ingredient)

with 1 part Thai sweet chili sauce

The average jar of sate sauce is 8 oz, so if you use 1/2 jar of sate sauce and 1/2 cup sweet chili that makes 8oz of base sauce. Taste along the way until it’s to your preference – you may prefer less sweet chili sauce for example.

1 tsp lower sodium soy sauce

2-3 tbsp coconut milk

2-3 tbsp tangerine or orange juice (can add some zest too)

2 tbsp finely chopped pickled sushi ginger (or fresh grated or finely minced)

Coarsely ground black pepper

Natural food stores and some Asian markets carry a deliciously sweet and spicy all-natural pickled ginger with no preservatives, that doesn’t have that odd ammonia-like smell that most of the commercial brands have.

2 tbsp crunchy peanut butter – or use creamy and add some coarsely chopped roasted peanuts

Wasabi paste (I use the skinny tubes)

Thaw tuna pieces if frozen – just thawed and still very cold is good if you want it more rare inside

Smear pieces lightly first with soy sauce, then wasabi paste to make a “glue” that helps the sesame seeds stick (and adds a bit of zing to the tuna)

Pour a thick layer of sesame seeds into a plate (add fresh coarsely ground black pepper if desired), and press tuna pieces into it, turning then and pressing the seeds into them until coated on all sides

Sear lightly on all sides – when the seeds are toasty that’s usually enough

You can set them in the freezer or fridge for a few minutes right after cooking to halt the process if you want them to stay more rare, and they firm up a bit and cut more easily

Use a very sharp, thin, non-serrated knife to cut them into 1/3″ – 1/2″ slices, fan them out and serve with the sauce. You can save extra pieces whole in fridge for the next day.

Goes very well with an Asian-style salad.

I start with a chopped Asian salad kit (for 2-4 people I only use half the kit and dressing to start, since it grows into a mountain of salad once I add so much other stuff).

I add diced tomatoes, bell peppers, avocado, apples, tangerines, and/or other fruits like mango, nectarines, etc., fresh basil, cilantro, scallions etc. – any or all of whatever I have on hand. 

I add a generous amount of the chopped ginger too, and a clove of pressed or very finely chopped garlic.

I also often add some sliced kalamata olives, and crumbled or diced feta cheese with herbs for a contrast. 

Then on top of the dressing in the kit I add a dash of olive oil, and more vinegar to taste (almost any kind of good vinegar, sometimes a splash of a few kinds).