Sesame-Crusted Tuna

Tuesday's night dinner turned out so pretty that I had to take a picture of it. Black and white sesame seeds coated the outside of a tuna steak, seared quickly. The sauce with the tuna and steamed asparagus was easily made by blending sesame paste, miso, and a little water. Finally, to give the mashed potato an Asian twist, I added wasabi powder to it. I wish I could say that I cook like this all the time. If only work doesn't drain all my energy by the time I get home...