Even pastry chefs have a savory side. You can serve this tuna cutting board style in large pieces, or as individually portioned fillets. I also serve these appetizer-style by placing the tuna in little cups on top of noodles, such as fettuccine (tossed with oil, garlic, soy sauce, sesame oil, and crushed red pepper). Drizzle the peanut sauce on top and garnish with scallions, chopped cilantro, and more sesame seeds.
Yield: serves four as a main; 20 as an appetizer.