Start by seasoning your ahi tuna steaks. Generously sprinkle salt and freshly cracked black pepper on both sides.

Heat a non-stick skillet or grill pan over medium-high heat. Lightly coat with cooking spray. Once hot, sear each tuna steak for about 1-2 minutes on each side, depending on how rare you like it. You want the outside to have a golden crust while keeping the inside beautifully pink. Remove from heat and let it rest.

In a small bowl, combine wasabi mayo and regular mayonnaise. If you're feeling adventurous, add a bit more wasabi according to your spice preference. Set this aside.

While the tuna rests, slice your Kaiser rolls in half. You might want to toast them lightly for extra crunch and flavor. It’s a small step but well worth it for that added texture.

Start by spreading the wasabi mayo mixture on the bottom half of each bun. Next, layer on the shredded iceberg lettuce, followed by slices of fresh beefsteak tomato.

By now, your tuna should be at the perfect temperature. Use a sharp knife to slice the tuna steaks into thick yet manageable pieces.

Layer the tuna slices atop the tomato and lettuce. You can drizzle a tiny bit of soy sauce on top for extra umami flavor.

Finally, place the top half of the bun over your creation and give it a gentle press. Your masterpiece is now complete!