Crispy Tuna Snaps

• 2 oz's olive oil
• 1/4 oz sesame oil
• 1 oz wasabi paste
• 1 oz poppy seeds
• 2 oz's sesame seeds
• 4 to 6 oz thick ahi tuna steak.
• 2 oz's soya sauce

1. Pour poppy seeds and sesame seeds on a small plate.
2. Rub 1/2 of the wasabi all over the tuna and caress into the meat so it is evenly coated. Roll the tuna in the seeds untill the tuna is fully covered. Let stand for about ten minutes.
3. Combine olive oil and sesame oil in your favorite saute pan and warm to medium high but do not burn. Saute the tuna very quickly about 30 second per side making sure to turn on end as well so that it is seared on all edges. Wrapp tuna with plastic wrapp and refriderate about 1 hour or untill cooled. remove tuna from fridge and slice in 1/4 inch slices, try slicing on an angle for a better presentation. Serve with remaining wasabi and soya. Goes nice with a chilled bubbly or saki.

olive oil, sesame oil, wasabi paste, poppy seeds, sesame seeds, soya sauce

Taken from www.epicurious.com/recipes/member/views/crispy-tuna-snaps-1218654 (may not work)