Sesame Crusted Tuna with Cucumber Ribbons and Ginger Ponzu Sauce

1 pound sashimi grade tuna

¼ cup sesame seeds

salt and pepper

1 Tbsp vegetable oil

1 English cucumber

¼ cup ponzu sauce

1 tsp grated ginger

1 ½ tsp toasted sesame oil

Sprinkle the tuna with salt and pepper, then press the sesame seeds into both sides of the fish.

Heat vegetable oil in a pan over medium-high heat.  When it is hot, sear the tuna.  Do NOT overcook it!  Tuna should be served raw almost all the way through, with only a thin sear of cooked fish on each side.  About 2 minutes per side should do it.

Meanwhile, peel the cucumber, then continue to peel long ribbons of the flesh until you get to the seeds.  Discard the seeds, and place the cucumber ribbons in a bowl.

In another small bowl, mix together the ponzu sauce, sesame oil, and grated ginger.

Thinly slice the tuna, then arrange with cucumber ribbons.  Spoon some sauce over the whole thing.  Serve with sushi rice, if you like.

Serves two without leftovers.