Instructions: For the Asian Vinaigrette: Combine onions, cilantro, ginger, garlic, lemon juice, vinegar, soy sauce, sugar, peppercorns, red pepper flakes, pepper and salt to taste in bowl. Chill overnight before using. (Makes 3 cups)

For the Tuna: Combine black and white sesame seeds. Roll tuna steaks in seeds. Heat a large skillet over high heat. When a drop of water pops out of pan, add tuna and sear on each side 2 to 3 minutes. Remove to paper towels, then thinly slice each steak.

To serve, ladle 1/4 cup Asian Vinaigrette onto each of 6 plates. Top with fan of tuna slices. Repeat with other steaks.

This recipe yields 6 servings.

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