Ingredients:

• ½ lb Bluefin Tuna End Piece, chopped into bite-size pieces
• ½ tsp salt & pepper
• Neutral oil for cooking
• 1 Tbsp tamari soy sauce
• 1 tsp hon wasabi (or fresh wasabi paste)
• 1 tsp sugar
• Optional: freshly grated ginger and a squeeze of lemon juice

Instructions:

1. Season the Sunazuri or Onomi with salt and pepper. Sunazuri is the fatty belly part of the tuna, located near the lower side of the fish while Onomi is the cut that is located near the tail of the tuna.

2. In a small bowl, mix the soy sauce, hon wasabi, and sugar. Optionally, add freshly grated ginger and a squeeze of lemon juice for added depth.

3. Heat oil in a pan over medium heat.

4. Once the oil is hot, place the Bluefin Tuna End Piece in the pan and sear one side for about 1 minute. Flip and sear the other side for 2 minutes, ensuring the center remains rare.

5. Add the wasabi sauce mixture to the pan and lightly cook the Sunazuri or Onomi in the sauce for 30 seconds, allowing the flavors to meld.

6. Plate the Bluefin Tuna End Piece and spoon some of the sauce over the top. For a complete dish, serve with steamed rice on the side.