2teaspoonsprepared wasabi paste, more if you want it spicier
1tablespoonfresh lemon juice
1tablespoonfresh lime juice
1teaspoonfresh lime and/or lemon zest
1clovegarlic, finely minced
Instructions
Make the aioli, first. In a blender add all of the aioli ingredients, and blend until smooth and creamy. You can also add to a small bowl and whisk well to combine. Set aside.
Preheat a well-seasoned cast iron grill pan or regular cast iron skillet over a high heat. Add 1 tablespoon of the melted ghee.
Pat dry the tuna medallions. Lightly coat each with a very thin layer of melted ghee. Season with sea salt and black pepper.
Sear the seasoned albacore medallions in the preheated pan, 1 minute on the top and then 1 minutes on the bottom (2 minutes if you want it less rare). Remove from the pan, and brush with a small amount of toasted sesame seed oil, season to taste, with sea salt and black pepper serve with the wasabi citrus aioli, fresh scallions, a pinch of red pepper flakes and if you'd like fresh lime juice or a little soy sauce. Slice crosswise into 1/3" slices with a very sharp (serrated works well) knife, if you prefer.