Directions

1. Season cold tuna steaks all over with salt and pepper. Combine black and white sesame seeds on a shallow plate, then gently press tuna steaks into seeds to coat them on all sides.
2. In a small bowl, whisk together dressing ingredients. Season to taste with salt.
3. Bring a large saucepan of water to a boil. Add the cilantro and blanch for 5 seconds. Drain and immediately plunge into a bowl of ice water. Drain well and squeeze out all liquid. In a blender, puree the cilantro with the grapeseed oil. Strain the puree through a paper towel, a coffee filter, or 4-6 layers of cheesecloth.
4. In a medium skillet over medium-high heat, add tuna steaks to the pan and sear for 30 seconds to 1 minute per side, being cautious to not overcook and to sear evenly on both sides. Transfer to a cutting board and let rest for 2 minutes.
5. Slice the tuna evenly and lay overlapping on the plate. Spoon on the sauce and garnish with cilantro oil, micro greens, and chilis. Add wasabi and pickled ginger on the side.