Bring tuna to room temperature, pat dry, and season on both sides.
I used togarashi seasoning, salt and pepper.
Sear tuna on both sides, remove from pan immediately and serve.
This is one fish you don't want to over cook, keep it rare.
2 cups of 1:1 gf flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp fine sea salt
1 tsp dried oregano
1/2 tsp dried ground rosemary
1 cup of Greek yogurt
4 tbs olive oil
Preheat oven to 425 F. Measure all dry ingredients into a bowl and mix well with a spoon. Add one cup of Greek yogurt and mix with a spoon till mixture starts to clump. Drizzle a tablespoon of the olive oil at a time, stirring dough mixture with a spoon. Gather dough mixture up with your hands and knead gently to bring it all together into a large ball. Let dough sit while you prepare your parchments lined sheet pan. Flatten dough on a floured surface to about half an inch thick. Cut a strip of the dough and knead in your hand to bring dough together. If dough is too dry, moisten your hands with a dab of olive oil. Dough tends to want to split apart, but coax it along and roll each section of dough into a stick less than an inch thick and press any fissures together gently.
Once the dough cooks it stays together quite nicely. Gather your seed toppings. Brush bread sticks two at a time with a pastry brush with a scant amount of water. Roll each stick in the seeds you've placed in a small flat dish. Handle bread sticks gingerly since they are subject to falling apart at this point. From left to right, I used poppy, caraway, fennel, anise, white sesame, and black sesame seeds. After several tests I determined brushing with water is the best way to get the seeds to adhere to the dough. Bake bread sticks for 15 minutes and immediately place on a drying pan to cool off.