Wasabi Yellowfin Tuna

2 tbsp SIDS RASPBERRY HONEY MAYO
1½ tsp wasabi paste
½ tsp Chinese five-spice powder
1 tbsp soy sauce
4 (180 g) yellowfin tuna fillets
1 tbsp SIDS LOW SUGAR RASPBERRY VINEGAR
1 tbsp soy sauce
2 tbsp toasted sesame seeds

Mix together the SIDS RASPBERRY HONEY MAYO, wasabi paste, five-spice powder and 1 tablespoon soy sauce in a small bowl.
Lay the tuna fillets into a glass baking dish. Pour SIDS LOW SUGAR RASPBERRY VINEGAR and 1 tablespoon soy sauce over the tuna. Spread the mayonnaise mixture evenly over both sides of each piece of fish. Cover the dish and refrigerate 30 minutes.
Prepare a skillet with cooking spray and place over medium-high heat. Sprinkle the sesame seeds evenly over both sides of the fillets. Lay the tuna gently into the skillet. Grill to desired level of doneness, about 2 minutes per side for medium-rare. Serve immediately.
History: Wasabi is generally sold either as a stem, which must be very finely grated before use, as dried powder in large quantities, or as a ready-to-use paste in tubes similar to travel toothpaste tubes. Because it grows mostly submerged, it is a common misconception to refer to the part used for wasabi as a root or sometimes even a rhizome: it is in fact the stem of the plant, with the characteristic leaf scar where old leaves fell off or were collected. In some high-end restaurants, the paste is prepared when the customer orders and is made using a grater to grate the stem; once the paste is prepared, it loses flavour in 15 minutes if left uncovered. In sushi preparation, sushi chefs usually put the wasabi between the fish and the rice because covering wasabi until served, preserves its flavour.