Name: Cajun crusted ahi in sake-to-me shoyu sauce
Prep time: 15 min
Cook time: 5 min
Yield: 1
Cuisine: Japanese
Ingredients: 4 tbsps panko (Japanese breadcrumbs); 1/4 tsp dried tarragon; 1/4 tsp dried rosemary; 1/4 tsp dried thyme; 1 tsp paprika; 1/2 tsp cayenne pepper; 1/16 tsp celery salt; 1/4 tsp garlic powder; 1/8 tsp onion powder; 1/8 tsp dried oregano; 1/8 tsp dried rosemary; 1/8 tsp dried thyme; 2 tbsps mayonnaise; 200g tuna steak, 2 1/2-cm thick; Butter, for pan; 1 avocado, peeled; 1 tomato, concasse* (see Cook's note); 1/3-cm thick lemon slice; For the sake-to-me shoyu sauce; 1 tbsp shoyu (recommended: Kikkoman); 30g green onions, cut into 1/3-cm pieces; 1 tsp sake; 1/4 tsp sesame oil; 1/2 tsp sugar; 1 lemon, sliced; 1/4 tsp lemon juice