Most important thing for this dish is to get very very fresh and sashimi-grade Ahi tuna. If its not fresh, it won't taste good or have a good texture. Take a pan and prep the pan by heating it on hot with a little oil and wasabe. Wait until the pot is very very hot and then put the Ahi in. Turn it quickly, only allowing it to change color briefly on each side (maybe 30-45 seconds per side). You can season with some black pepper. After removing the fish, you can prepare a base sauce easily by throwing in some sesame seed oil, salt/pepper, and soy sauce into the same hot pan. It will thicken quickly and then pour it onto the serving plate (don't let it burn!). Serve the Ahi on top and can garnish it with your favorite asian vegetables, such as entamabae beans.
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