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1
In a dry skillet on medium heat, toast the white sesame seeds until they are just beginning to turn light golden brown and fragrant.
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2
Remove from heat and spread seeds on a plate.
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3
Add the black sesame seeds to the plate if using, and stir seeds around with fingertips to combine.
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4
Brush the tuna pieces on all sides with olive oil.
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5
Season on all sides with salt and pepper, and dip tuna pieces in the seeds, pressing to coat on all sides.
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6
Set aside on a wax foil lined cookie sheet.
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7
When ready to cook, heat the 2 tablespoons olive oil on medium high in the skillet.
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8
When oil is hot, add the butter, when the butter foams, add the fish to the skillet.
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9
Let cook without moving the fish for about 1 1/2 to 2 minutes, until the sesame crust begins to crisp and brown.
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10
When the crust is golden brown, turn the fish and cook until the other side is golden brown and crisp, about another 2 minutes, adding additional butter if needed to keep the fish from sticking and speed up the browning.
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11
Once the second side is browned, turn the fish pieces on edge with tongs, to brown the remaining sides.
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12
Remove from heat and set aside.
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13
Fish will be medium rare at this point.
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14
If you prefer fish more well done, place the ban with the fish in a 375 degree F oven for another 3 to 5 minutes.
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15
To serve, slice each portion in half and place on the pasta bed with the edges overlapping.
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16
Sprinkle with finishing salt, if desired.
