1 1/2 pound ahi tuna (top loin number sushi grade)
1 ounce fresh ginger root
Cracked black pepper
1/4 cup sesame seeds
1 tablespoon sesame oil 12 ounces cooked jasmine rice
1/2 cup wasabi
1 1/2 cups heavy cream
1/2 cup cold water
Lemon slices
Pickled sliced ginger

In a small mixing bowl add wasabi; stir in water until a paste forms. Then whisk in the heavy cream until completely dissolved. Reserve. Peel the ginger root and dice finely. Remove any skin from ahi tuna and cut out any of the bloodline. Cut tuna into four equal pieces as thick as possible. Tuna should be square or rectangle shaped. Coat all sides of the tuna with cracked black pepper, ginger, and sesame seeds. Reserve. Heat a cast iron skillet until very hot. Add sesame oil and sear prepared tuna quickly on each side. When all sides of the tuna are seared, place into a 400-degree oven for approximately 4-5 minutes. If you don’t want your tuna rare, cook it longer. Place jasmine rice in the center of four round plates. Pour wasabi cream around jasmine rice. Slice cooked tuna into 1/4-inch slices and fan out around jasmine rice. Garnish with lemons and sliced pickled ginger. Serves 4.