For the marinade whisk together:
1 tsp sesame oil,
1-2 tsp agave syrup,
1 shallot chopped fine,
1 lemon, zest and juice,
1 tbs fresh grated ginger,
1 tsp soy sauce or aminos,
a couple of drops of hot sauce if you like,
and some salt and pepper.
Marinate tuna steaks in a shallow dish,
covered with plastic & refrigerated for up to 2 hours,
turning at least twice so both sides are marinated.
Don't marinate any longer than 2 hours because
the acid in the lemon juice will break down the fish texture.
Remove from marinade, drain well, and reserve marinade.
Let steaks sit on drying rack, turning once,
so any excess marinade drips off.
Salt and pepper both sides of tuna steaks, then
dip steaks in a combination of white and black sesame seeds
coating both sides and edges of tuna steaks.
I ran out of sesame seeds, so I used hemp seeds to coat them.
Place steaks in a medium hot frying pan and sear on both sides.
Searing the steaks will only take about 4 minutes per side.
Don't overcook the steaks or they will dry out.
The steaks should be pink inside.
Place reserved marinade in small saucepan.
I added 1 tbs of dijon mustard to marinade sauce.
Cook over medium heat and stir till thick.
To serve, place marinade sauce on plate and tuna steak over the top.
We had steamed broccoli with the steaks.