These large members of the mackerel family roam the world's seas. Of the thirteen species of tuna, four are the most important: Albacore, the familiar canned tuna, Bluefin, also canned and used for sashimi, Yellowfin, lighter in taste and color than bluefin, and Bigeye. Japan is by far the world's largest consumer of tuna (raw), with America coming in second, (but eating our tuna canned). The last two decades have seen the introduction of fresh tuna to American's tables — fresh tuna is no longer just an exotic delicacy.

Wasabi Mayonnaise:

• 2 tablespoons powdered wasabi
• 1 teaspoon lemon juice
• 1 teaspoon lime juice
• ½ teaspoon soy sauce
• ½ teaspoon ground coriander
• ½ cup mayonnaise

Combine first three ingredients. Let stand for ten minutes. Mix remaining ingredients. Refrigerate until ready to serve.

Mix oil and teriyaki in bowl. Lightly dip tuna in mixture. Sprinkle with sesame seeds. In hot skillet, pan sear 1-2 minutes each side, keeping rare in center. Serve immediately. Serves 2.