Sashimi Tuna with Fresh Ginger and Wasabi

Brush some of the oil on each side of the tuna steaks; coat each side of the steaks till black with seeds.

Heat the peanut oil in a medium size skillet till hot and place the steaks in the oil and sear on each side

 about 20-30 seconds; do not overcook

You will be able to see the fish cooking as it turns opaque on the outer edges; leaving the center of the steaks rare. Remove from pan and transfer to a plate to cool; 2-3 minutes, cover and place in the refrigerator for 50-60 minutes till chilled

Slice thin and serve over a bed of chopped cabbage or lettuce with wasabi, pickled ginger and soy sauce for dipping.