Keep the wild ahi steak cold until you are ready to cook it.

Place the spices and sesame on a large plate and stir them together.

Rub the steak on both sides with 1/2 teaspoon of the chili crisps (more if you like it spicy).

Press the steak into the plate to coat it. Flip and gently press the other side.

Heat the oil in a heavy (cast iron is best) skillet on medium to medium high. You want it to sear, not burn.

Carefully lay the ahi in the pan. Cook for about 3 minutes on each side being careful not to burn the sesame seeds.

Remove to a plate and let it rest for two to three minutes.

Slice and serve. It will be rare, but a perfect cut of ahi is supposed to be.

The flavor is wonderfully delicate and the fish just melts in your mouth. Great with an Udon noodle soup!