Sesame Seared Tuna With Wasabi Broccoli Slaw

["Preheat oven to 350, brush bread rounds very lightly with clarified butter and toast until golden brown (can be done 24 hours in advance and stored in airtight container when completely cooled).", "", "Whisk soy sauce, sesame oil, ginger and fish sauce together, pour in a heavy zippered bag and add the tuna, turning to make sure it is completely covered . Remove as much air as possible from the bag and set in the refrigerator for at least a 1/2 hour or up to 2 hours. Remove from marinade and blot dry with paper towel when ready to proceed.", "", "Pre - heat a large, dry cast iron skillet or a very heavy griddle over high heat until very, very hot.", "", "Combine sesame seeds on a large flat plate and spread out. Brush tuna log with beaten egg white, season with salt and pepper, then roll in the sesame seeds until completely coated.", "", "Carefully transfer to a piece of heavy duty aluminum foil that has been sprayed liberally with nonstick spray, approximately 12 x 8 inches. Place the log on the long side nearest you. Fold the foil over the log, and pulling tight, roll up so that the log is wrapped tight and secure and is forced into a round shape. Make sure that the tuna has no more than two or three layers of foil surrounding it. Twist the ends of the foil tight.", "", "Place the logs on the pre-heated griddlel or skillet and cook on all sides for approximatly 30 seconds on each side. When unwrapped, the tuna should be cooked approximately 1/8"" around the entire circumferance of the log. The tuna should be very rare in the center.", "", "BROCCOLI SLAW: Combine slaw ingredients and add to chopped broccoli slaw to taste, season with salt and pepper.", "", "When cool, unwrap, slice carefully 1/4"" thick with a very sharp knife. Place on a toast round and top with a heaping teaspoon of the broccoli slaw.", "", "Serve with pride at room temperature!"]