Tuna is a very hearty, meaty fish that can go surprisingly well with red wine. I would stick with reds that are fruity and medium-light to medium in body, like Pinot Noir and Beaujolais.

Two of my favorite producers of Burgundy Pinot Noir are Domaine du Cellier aux Moines and Bouchard Père et Fils. For great Gamay from Beaujolais look for classics like Jean Foillard or Marcel La Pierre.

Serves four

Ingredients

Wasabi Mayonnaise:

3/4 cup mayonnaise

1 tablespoon soy sauce

1 teaspoon sugar

1/2 teaspoon fresh lemon juice

1 & 1/2 to 2 teaspoons wasabi paste

Tuna:

2 & 1/2 tablespoons vegetable oil

2 pounds sushi-grade tuna steaks

Salt and pepper

2 tablespoons toasted sesame seeds

1) Make the wasabi mayonnaise by stirring all ingredients together in a small bowl until sugar is dissolved.

2) Heat 2 tablespoons of the vegetable oil over high heat in large skillet. Season the tuna with salt and pepper and brush with remaining vegetable oil. Sprinkle one side of each piece with sesame seeds, pressing down to help adhere them to the fish.

3) When oil is very hot and shimmering add tuna, sesame seed side down. Cook for one to two minutes until seared and lightly browned. Turn fish over and sear on the other side for about a minute or two. The fish should still be rare in the middle (or you can cook if all the way through if you prefer). Plate fish and serve with a dollop of wasabi mayonnaise.