We got this lemon wasabi sauce, as well as the tuna, at Annie Gunn's marketplace in Chesterfield, MO on the way out to Innsbrook. This stuff in delicious — I'm already planning on ways to use it for deviled eggs (stay tuned).
1/2 lb sushi-grade yellowfin tuna
2 tbsp lemon wasabi sauce
1 tbsp soy sauce
1 tsp sesame oil
sprinkle sesame seeds
drizzle olive oil
salt & pepper
Chop the tuna up pretty small. Combine with soy sauce, sesame oil, olive oil, sesame seeds, salt and pepper. Serve with the lemon wasabi sauce on the side and sesame crackers.