For each serving to order: Heat oil in large skillet over high heat. Coat tuna fillet in toasted sesame seeds and sear on both sides 2 to 3 minutes. Meanwhile reduce some reserved marinade to a thin glaze consistency. Plate fillet with 1 ounce pink pickled ginger and accompany with a ramekin of reduced sauce, a lemon wedge and watercress or parsley.
Recipe adapted from Chef Amy Smith, Joe’s Stone Crab, Miami, FL