I have a deep and profound love of tuna. There, I’ve said it. Not only is it amazingly delicious, but it is also incredibly easy to cook, and takes only minutes to prepare. Here I start with fresh, good quality ahi tuna, which I thoroughly pat dry with paper towels. I then season it with salt and freshly ground black pepper, and dip each side into a plate full of sesame seeds, to form a deliciously nutty, sesame seed crust. Meanwhile, in a small sauce pan I heat up equal parts of low sodium soy sauce and honey (about a third of a cup each), to which I add a couple of slices of fresh ginger, a couple of smashed garlic cloves, and a pinch of chipotle powder (or cayenne pepper). Allow this mixture to simmer until it is nice and syrupy (about 5-10 minutes), then remove it from the heat and allow it to cool a bit. Heat a skillet over high heat until it is very hot. Add a couple of teaspoons of vegetable oil and then your crusted tuna steaks. Sear each side for about ninety seconds or so (depending on thickness), but do not over cook it. You want the inside to still be rare to medium rare depending on your taste. Serve it with a drizzle of your sauce (from which you have removed the ginger and garlic) and dig in. The tuna is moist, succulent, and surprisingly almost beefy in flavor. The sesame seeds add a delicious nutty flavor and crunch, which is beautifully counterbalanced by the sweet and salty sauce. It is perfection. So simple, so fast, yet so incredibly decadent. (To save even more time for week night meals or entertaining, the sauce can be made days or even weeks in advance, stored in the refrigerator, and warmed just before serving.) Enjoy!