Sesame and Pistachio Encrusted Tuna with Wasabi Dream Sauce

Make Wasabi Dream Sauce by blending mayonnaise, maple syrup, wasabi paste and water and set aside.

Lightly coat tuna with olive oil and rub it into the flesh. Then, season all sides with salt and black pepper. Sprinkle generously with ground pistachio nuts and black sesames; pat down to adhere and set aside (see tips).

In a large saute pan, heat 1 tablespoon olive oil on high. Once olive oil is very hot, sear tuna (1 to 2 minutes on each side), then transfer to a cutting board. Slice into 1/4 inch to 1/2 inch slices and arrange onto plate. Drizzle with Wasabi Dream Sauce and serve.

Serve sliced tuna on a bed of mixed greens or seared spinach. Drizzle wasabi sauce around plate, garnish with chopped pistachios and black sesame seeds.

Variations: If you cant find wasabi paste, (look in the seafood section of your grocery) then make your own using wasabi powder.

Tips: Use tongs, because the crust has a tendency to flake off with a spatula. If you have time, refrigerate the coated tuna for 30 minutes to seal crust before searing. Remember that tuna will continue to cook even after removing from heat. So, if you want rare tuna, take this into account.