Seared Seseme Encrusted Tuna with Ginger Sauce

Once you've adjusted the cooking time for your own stove and frying pan, this tuna is to die for. The cooking directions should leave the tuna rare. If you like it even rarer, cut the tuna into larger strips. If you can't stand sashimi, cook it a little longer. Expect to try 2 or 3 times before you get it just how you want. Continue reading