Instructions

To make the tuna:

1. Spread the white and black sesame seeds on the bottom of a shallow dish. Pat the tuna steaks with paper towels to dry. Brush each tuna steak with 1 tablespoon canola oil on both sides and sprinkle with salt and pepper on both sides. Dredge each piece in the sesame seeds on all sides to thoroughly coat.
2. Heat a heavy skillet or cast iron pan on high heat with remaining canola oil until oil starts to wave. Cook the tuna steaks on both sides for approximately 2 minutes until golden brown. Remove from the pan and let rest on a cutting board. When at room temperature, slice the tuna on the bias into about 1/2 thick slices.

To make the cauliflower mash:

1. Add a steamer basket to the bottom of an Instant Pot. Add one cup of water.
2. Seal the lid and set the Instant Pot on steamer setting for 10 minutes. Drain any liquid off the cauliflower florets and transfer to a large mixing bowl or food processor.
3. Puree the cauliflower with a mixer or in the food processor, adding in the butter, cream cheese, half-and-half, and salt and pepper until creamy and smooth. Toss in the chives and more half-and-half if not creamy enough.
4. Serve the seared tuna slices over the cauliflower mash, or on the side and garnish with more chives.