Some Like it Raw: Black Sesame-Crusted Tuna w/ Ponzu Dipping Sauce

What's sexier than navigating your way through a meal of dead fish, armed with nothing but a lousy set of chopsticks that cause said fish to get all over your face and plate? Everything. Add over-sized bites, malfunctioning edamame, and one (or 5) too many sake bombs? Check please.

But you have to admit, all of the above makes for quite the entertaining evening. Sushi dates are a fun, playful, and interactive way to chow down and get to know someone. Plus, I'm a sucker for any food outing where the sharing of plates is encouraged, it's socially acceptable to order a bunch of different menu items, and you don't have to worry about which utensil is your salad fork (hint: it's 2nd to the left).

So next time eel sauce starts dribbling down your chin, laugh it off! Maybe your date will think it's endearing. Maybe not. Regardless, if you can't laugh at yourself then you probably aren't that fun of a date anyway. It's better they find out now.

This dish is a painstakingly easy way to bring that vibe into your own home. I'll supply the how-to, you supply the lousy chopsticks and a good time. Let's roll.

Ingredients:
1-1.5 lbs Ahi (a.k.a. Yellowfin) tuna steaks
1/2 cp black sesame seeds
2 tb canola or vegetable oil
salt to taste
store-bought Ponzu sauce (found in Asian section)

Directions: (serves 4)
1. Spread sesame seeds and salt on plate. Coat tuna on all sides.

2. Add oil to a frying pan set on medium-high heat and sear tuna about 30 sec- 1 minute per side, longer according to preference. Make sure you get the sides too!

3. Remove from heat and refrigerate steaks at least 15 minutes to give the tuna a nice chill. This makes a huge difference in taste.

4. Slice tuna and serve with Ponzu sauce on the side. Add store-bought seaweed salad and a ball of sushi rice cooked according to package. Easy.