(4 servings)
FOR THE TERIYAKI SAUCE:
For the sauce, put sugar, cherries and ginger in a pan. Once the sugar has dissolved, add soy sauce, allow to boil for 5 minutes, and turn off the heat. Set aside.
Cut the tuna into thick fillets (about 7 oz each). Reserve in the fridge.
Put the sesame seeds in a dish, add lemon zest, and mix.
Season the tuna with salt, pepper and lemon juice.
Run the fillets over the sesame mixture, pressing well on each side.
Heat oil in a pan and sear the fillets on all their sides, 30 seconds per side.
Serve in one piece or sliced and put the sauce in a bowl to add to taste.
