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Seared tuna with a Japanese twist.
4 3½-ounce sushi-grade tuna fillets, about 1 inch thick
Kosher salt and fresh ground black pepper for seasoning
2 tablespoons black and white sesame seeds
2 tablespoons vegetable oil
4 tablespoons Wafu® Wasabi Edamame Japanese dressing
1 tablespoon fresh minced ginger
1 cup blanched long green beans
1 cup bean sprouts
1 red pepper, cut into thin strips
1 cup frozen edamame, thawed
¼ cup chopped cilantro
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