This is a super simple, super healthy, super fast appetizer that will blow you away.  Brenda and I actually make a dinner out of it

BLACK SESAME AHI TUNA

WASABI CITRUS AIOLI

1 clove garlic, minced

 

The directions are simple.

  1. Cut tuna into quarters lengthwise. Pour sesame oil over tuna; turn to coat evenly. Refrigerate 30 minutes. Mix black sesame seed, pepper, and salt on a large plate. Coat tuna with black sesame seed mixture, pressing firmly so mixture adheres to the tuna
  1. Heat oil in large skillet over high heat. Add tuna; sear 2 minutes per side. Remove from skillet; set aside to cool
  1. For the Wasabi Citrus Aioli, mix mayonnaise, paprika, lemon and lime peels and juices and garlic in medium bowl with wire whisk until well blended. Cover

 

  1. Slice tuna into 1/8-inch thick slices. Place 1 slice of tuna on each cucumber slice. Top each with a small dollop of Wasabi Citrus Aioli and Slice of fresh mango

Enjoy this with a nice French Rose from the Province region (you don’t have to… its just what we do J  )