Ingredients

• 4 tablespoons panko (Japanese bread crumbs)
• 1/4 teaspoon dried tarragon
• 1/4 teaspoon dried rosemary
• 1/4 teaspoon dried thyme
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper
• 1/16 teaspoon celery salt
• 1/4 teaspoon garlic powder
• 1/8 teaspoon onion powder
• 1/8 teaspoon dried oregano
• 1/8 teaspoon dried rosemary
• 1/8 teaspoon dried thyme
• 2 tablespoons mayonnaise
• 7 ounces tuna steak, 1-inch thick
• Butter, for pan
• 1 tablespoon shoyu (recommended: Kikkoman)
• 1 teaspoon sake
• 1/4 teaspoon sesame oil
• 1/2 teaspoon sugar
• 1/4 teaspoon lemon juice
• 1/8-inch lemon slice
• 1 avocado, peeled
• 1 ounce green onions, cut into 1/4-inch pieces
• 1 tomato, concasse* (see Cook's Note)
• 1 lemon, sliced

Instructions

1. In a mixing bowl, mix panko, 1/4 teaspoon tarragon, 1/4 teaspoon rosemary, and 1/4 teaspoon thyme. Set aside.
2. In a food processor, grind together paprika, cayenne pepper, celery salt, garlic powder, onion powder, oregano, 1/8 teaspoon rosemary and 1/8 teaspoon thyme. Add mayonnaise and pulse until well combined. Lightly coat the tuna steak with the mayonnaise mixture and then coat the tuna steak in the panko mixture.
3. Melt butter in a skillet over medium-heat. Add tuna to hot pan and sear on each side for approximately 2 1/2 minutes each or until golden brown.
4. Meanwhile, in a small skillet, combine all sauce ingredients and reduce over low heat until thickened to a sauce consistency.
5. Cut a thick wedge of avocado and then slice it to make a fan shape. Spread avocado fan across plate. Place the tuna steak in the center of the plate, pouring shoyu sauce around and on top of it. Garnish with the green onions, tomato concasse, and lemon slice.