What's your favorite formula for seared tuna? I'm talking about getting a hunk of sushi-grade, marinating it briefly (or not), coating it in sesame seeds (or not, or in something else?), searing briefly on all sides but leaving the middle raw, and then serving with a dipping sauce (perhaps leftover marinade if a marinade was used).
I've been looking on old threads and on EPI but am finding more info about tuna steaks than about this method. I'm looking for an Asian direction in the marinade/sauce. I could play all day with soy, mirin and ginger and figure out the best searing technique with some trial and error, but I really don't want to "wing it" when I'm shelling out for a pricey piece of gorgeous fish.
I think my husband would marry me again if I served this at home.