I’m a sucker for ahi tuna (as seen here, here, and here). I can’t think of a fish that tastes better, is cleaner, and as beautiful as tuna from the yellowfin variety often used for sushi. <br /> <br /><br><br>At night, I’m what one might refer to as a “Foodgawker Troll”–one of those bloggers who falls asleep with the app in her hand as she clicks on pretty images, reads recipes, and dreams about making them. <br /> <br /><br><br>Friday night I stumbled upon a simple Seared Sesame Tuna Recipe with Asian Dipping Sauce and Saturday, I jumped at the opportunity to make it. <br /> <br /><br><br>Courtesy of a recent blog post by Sarah Nix at the mor.sl food blog, I was perhaps drawn to this recipe because the tuna was so gorgeous with its encrusted black and white sesame seeds, or because, just maybe, Sarah is a (pre-dissertation) graduate student who writes a food blog just like me. Whatever the case, I’d like to shake this girl Sarah’s hand and make her some tuna. <br /> <br /><br><br>I’ve adjusted Sarah’s recipe somewhat–especially with regards to her dipping sauce–and increased the amount of tuna required for the dish. Since I was serving three people, it seemed right that everyone should have as much of the sashimi and broiled versions of the tuna I made with plenty of dipping sauce to go around. We ate the meal with chilled sake, antipasti, and a slew of greens for a perfect early summer dinner on my patio.

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