Sesame Crusted Ahi with Wasabi Sauce

First, make da sauce. Whisk water and wasabi powder in one medium bowl until smooth - no lumps, yeah?

Add soy sauce, 2 tablespoons peanut oil, sherry, and sesame oil to the wasabi mixture. Whisk again and set aside.

Pat your ahi steaks dry with paper towel. Press black sesame seeds into both sides of each steak, coating evenly. (Make sure your ahi is sashimi grade and super fresh - should smell like ocean, not fishy at all.)

Heat remaining 1 tablespoon peanut oil in a heavy skillet over high heat until almost smoking.

Sear the ahi steaks about 2-3 minutes per side for rare center, or until outside is golden but inside stays ruby red. (Don't move 'em around - let them get that nice crust.)

Remove ahi from pan and let rest. Pour the wasabi sauce into the same hot pan and cook, stirring, until it thickens up, about 2 minutes.

Slice ahi against the grain and serve with the reduced wasabi sauce drizzled over or on the side.