Tuna Street Tacos

In a small bowl, stir together the Ponzu (4 Tbsp), Mirin (1 Tbsp), Honey (1 Tbsp) and Sesame Oil (2 Tbsp).

Spread the Sesame Seeds (1/2 cup) out on a plate.

Coat the Fresh Tuna Steak (4) with the sauce mixture, then press into the sesame seeds to coat.

Oil the cooking grates well or using a cast iron skillet over high heat until very hot.

Place steaks in the pan, and sear for about 30 seconds on each side. If cooking on a grill use Grill Grates at a temp of at least 500 degrees F (260 degrees C) and sear for 1min each side.

Slice the tuna into slices and brush with remaining sauce mixture.

To make the wasabi guacamole, use a fork to mash the Hass Avocados (2) in a large bowl.

Stir in the Onion (1), Tomato (1), Ponzu (3 Tbsp), Hot Sauce (1 tsp), Worcestershire Sauce (1/2 tsp), Kosher Salt (1 tsp),Simply Organic® Black Pepper (1/4 tsp), and Wasabi Powder (1 tsp). Mix well; taste, and add additional salt and pepper if necessary.

Place guacamole in serving bowl and garnish with Scallion (1 bunch), and Fresh Cilantro (to taste). Cover and refrigerate for 1 hour to allow flavors to blend.

To make the ponzu cucumbers & onions, chop Onion (1/2) and Cucumbers (2) into bite-sized pieces.

Mix Sesame Oil (1 tsp), Sesame Seeds (to taste), Ponzu (1 1/2 Tbsp) and Rice Vinegar (1 Tbsp) and submerge onions and cucumbers.

Set in fridge for at least 1 hour before serving.

Serve Tuna, Wasabi Guacamole and Cucumbers and Onions with tacos.