1 halibut fillets, cut 1” thick, trimmed
2 T.olive oil
1 T. toasted sesame oil
1/4 cup white sesame seeds
1/4 cup black sesame seeds
1 tsp. Kosher salt
1 tsp. ground black pepper
1/2 red cabbage, cut into thin “chiffonade”
Place tuna steaks on a work surface. Place olive oil and sesame oil in bowl. Brush both sides of tuna with oil. In another bowl, combine the white sesame seeds, black sesame seeds, salt and pepper. Dredge each side of tuna in sesame seed mixture. Set aside.
Heat a non-stick skillet over high heat for 1 minute. Add tuna; cook for 2 minutes per side. Transfer to serving platter. Cut against the grain into thin strips. Place slices on shredded cabbage and drizzle with wasabi mayonnaise. Serve at once. Serves 2.
Combine all ingredients in a bowl. Should be the consistency of heavy cream. Can be made ahead.