Sesame‑Crusted Tunawith Avocado Miso Cream & Miso‑Yuzu Ponzu

1. In a shallow bowl, combine the black sesame and white sesame seeds; set aside for crusting.

2. Pat the tuna steaks dry with paper towels, then lightly season both sides with a pinch of salt.

3. Press each tuna steak into the sesame mixture, ensuring an even coating on all sides.

4. Heat a stainless‑steel skillet over medium‑high heat and add a splash of neutral oil.

5. When the oil shimmers, sear the tuna for 20–30 seconds on each side, including the narrow edges, until a golden crust forms but the interior remains raw and bright red.

6. Transfer the seared tuna to a cutting board, cover loosely with foil, and let rest for 5 minutes to allow juices to redistribute.

7. While the tuna rests, prepare the Miso‑Yuzu Ponzu: whisk the white miso with water until smooth, then stir in the yuzu ponzu and mirin. Set the sauce aside.

8. Make the Avocado Miso Cream: in a food processor, blend the ripe avocado, 1.5 tsp of white miso, lime juice (from the half lime), Greek yogurt, olive oil, and a pinch of salt until completely smooth.

9. Slice the rested tuna into 1 cm‑thick pieces using a sharp knife.

10. Arrange the tuna slices on a serving plate, drizzle or spoon the miso‑yuzu ponzu around the base, and dollop generous spoonfuls of the avocado miso cream beside the fish.

11. Garnish with thinly sliced scallions, a sprinkle of extra black and white sesame seeds, lime zest, thin ribbons of red pepper, and a few edible flowers for color.

12. Serve immediately while the tuna is still warm on the outside and raw in the center.