Black Sesame Ahi Tuna with Wasabi Citrus Aioli

For the Ahi Tuan: Cut 1 pound sashimi-grade ahi tuna loin into quarters lengthwise. Pour 1/2 cup sesame oil over tuna; turn to coat evenly. Refrigerate 30 minutes. Mix 1 bottle McCormick Gourmet™ Organic Sesame Seed, 2 tsp pepper and 2 tsp kosher salt on large plate. Coat tuna with black sesame seed mixture, pressing firmly so mixture adheres to the tuna. Heat 2 tbsp olive oil in large skillet on high heat. Add tuna; sear 2 minutes per side. Remove from skillet; set aside to cool. For the Wasabi Citrus Aioli: mix 1 c. mayonnaise, 1 1/2 tbsp smoked paprika, 1 1/2 tsp wasabi powder, 1 1/2 tsp fresh lemon juice, 1/2 tsp finely grated lemon peel and 1/2 tsp finely grated lime peel, 1 1/2 tsp fresh lime juice and 1 clove garlic, minced, in medium bowl with a wire whisk until well blended. Cover. Slice tuna into 1/8-inch thick slices. Place 1 slice of tuna on sliced English cucumber. Top each with a small dollop of Wasabi Citrus Aioli

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