Mark's Seared Rare Tuna
with Wasabi and pickled ginger

#2 fresh tuna loin (cut into 8 oz portions)
1 teaspoon olive oil
salt and black pepper

for the Wasabi sauce:
3 oz. Wasabi paste
3 oz. fat free milk
2 oz. honey
juice of one lime

sweet red pepper oil (optional):
1 cup olive oil
1 small red pepper, diced
2 bay leaves
1 teaspoon dry thyme
1 teaspoon paprika

Garnish:
pickled ginger and black sesame seeds (available at Asian groceries)

Make Wasabi sauce by combining all of the ingredients. Set aside. Season tuna with salt and pepper. Sear tuna in a hot non-stick skillet with olive oil. Cook tuna approximately 4 minutes on each side according to its thickness. Remove from pan and slice tuna. Arrange on serving platter and drizzle with Wasabi sauce and red pepper oil. Garnish

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