Chef-owner Marcus Guiliano coats loin of troll-caught Pacific Northwest albacore tuna with a mixture of black and brown, or unhulled white, sesame seeds.He quickly sears the loin in a hot pan and then chills it.He makes a sauce of peanut butter and wheat-free tamari, which he purées with sesame and grape seed oil, and then mixes in essential oils of ginger, lemon grass and orange.He slices the loin and drizzles it with the peanut sauce along with a sauce of sriracha and tofu-based vegan ...

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