(img: Sean Patrick Doyle)

I got released from rehearsal early today…. so, after eating lunch out all week I decided to take a trip to the market and come home to cook something special.  I rubbed the outside of the tuna steak with tahini and whole grain mustard, and sprinkled with sesame seeds.  Seared on medium high heat for a little over a minute on each side, then sliced with a very sharp knife.  Then I dressed the salad of mixed baby lettuces, dill and chopped snap peas with a mixture of olive oil, balsamic vinegar, tahini, whole grain mustard and finely chopped italian parsley.