Seared Albacore Tuna Steak with Oshitashi

I found two pieces of Albacore tuna steak from Trader's Joe when I was cleaning my deep chest freezer.I guess I must bought it last month when I visit the store.I totally forget about it.Anyway,frozen food can store up to one year in freezer.Well,usually I use it to make sushi for hubby but this pack of albacore tuna color is not really appetizing to use for raw sushi.Suddenly I remember a simply and unique seared tuna tataki serve in every Japanese restaurant.But I twist my tuna to steak instead of tataki which is raw.Here it's goes...my Seared Albacore Tuna Steak with Oshitashi
Ingredients:

1 piece tuna (300-500gm)

1/2 lb clean fresh spinach(for oshitashi)

1 tbsp cracked black pepper

1/4 tsp salt

3 tbsp Ponzu sauce

1 tsp roasted sesame seeds

Method:

1: Rub tuna steak with cracked black pepper and salt for 5 minutes.

2:Sear tuna over open fire (BBQ pit or stove) both side ,1 minute each side.Or you can use pan to pan fried both side.

3:Meanwhile ,microwave fresh ,clean spinach for 1 minute,then roll up by saran tape or food film wrap in oblong shape,press and compact it before cut each piece about 2 inch.Remove the film wrap before display on the plate as Oshitashi.

4:Cut tuna steak,drizzling with ponzu sauce and sesame seeds.Serve cold or warm as appetizer

Note:

If you want to make tuna tataki instead,you can use the same way of cooking but remember not to cook your tuna thoroughly,just seared each side.If you're lazy like me,do not wish to make my own Ponzu sauce ,just get a bottle in any Asian market .