Ingredients

• 1/2 cup fresh orange juice
• 2 tablespoons vegetable oil
• 2 1/4 teaspoons sugar
• 1 1/2 teaspoons sesame seeds
• 1 1/2 teaspoons white wine vinegar
• 1 1/2 teaspoons soy sauce
• 2 cups ogo (Hawaiian seaweed), cleaned and drained
• 3/4 cup soy sauce
• 1/4 cup white wine vinegar
• 1/4 cup mirin (sweet rice wine)
• 1 cup sugar
• 1 tablespoon black sesame seeds
• 1/8 teaspoon jalapeno, minced
• 1 cup soy sauce
• 1/2 cup firmly packed brown sugar
• 3/4 teaspoon peeled, minced fresh ginger
• 1/2 teaspoon dried crushed red pepper
• 1/4 teaspoon Chinese 5 spice powder
• 6 (3-ounce) sashimi-grade Ahi steaks

Instructions

1. For the dressing: Combine all of the ingredients in a small bowl. Cover and refrigerate until ready to use.
2. For the salad: Blanch the seaweed in a large saucepan of boiling salted water for 2 minutes. Drain. Transfer to a bowl. Bring soy sauce, vinegar, mirin, and sugar to a boil in a small saucepan, stirring to dissolve the sugar. Pour the mixture over the seaweed. Mix in the sesame seeds and jalapeno. Cool completely. Drain.
3. For the tuna: Mix the first 5 ingredients in a large bowl. Add the Ahi and toss to coat. Let stand 1 hour at room temperature. Preheat the broiler. Place the Ahi on a foil lined baking sheet. Broil until rare, about 1 minute per side. Arrange the seaweed salad on plates. Top with Ahi. Ladle over the dressing and serve.