Grilled Tuna with Horseradish Wasabe Cream

Find a great source of tuna in your neighborhood and delicately make this  preparation. Make sure the tuna is god to be eaten rare and - WOW - this is a fantastic light dish.
Horseradish Wasabe Cream:
1/3 cup sour cream
1 heaping Tbsp prepared grated horseradish, well drained
3 tsp wasabe paste

1-1/2 lb fresh tuna fillet, about 1-inch thick
dash furikake seasoning for garnish

Heat grill to high. Whisk together the Horseradish Wasabe Cream ingredients together in a small bowl.

Generously oil both sides of the tuna and spring furikake seasoning on one side. Season with salt and pepper to taste.

Place seasoned side of tuna down on grill. Grill for about 4-5 minutes on first side without moving tuna. Moving tuna before it sears will rip it up - patience Grasshopper.

Season top side of tuna with a dash more furikake. Gently test the doneness of the first side with a sharp metal spatula, by gently lifting one corner. If it comes up easily and has nice grill marks, flip the tuna. Otherwise cook another minute or so. You can tell the doneness by looking at the side face. You should have about 1/8-inch browned with the center still pink.

Cook the other side another 4-5 minutes, until that side is done, checking in the same manner.
Remove to a serving platter and slice into thin pieces. Serve with horseradish wasabe cream, garnished with furikake.

Serves 4.