DIRECTIONS
Make the glaze. Over low heat, melt the butter in a very small sauté pan. Add the wasabi, soy sauce and honey. Gently whisk until it’s smooth and then remove it from the heat and set it aside.
Prepare the tuna. Cut the fillet into approximately 1-inch strips and season them with salt and pepper on all sides.
Sear the tuna. Coat the bottom of a large (preferably non-stick) skillet with a thin layer of oil and place it over high heat. Once the pan is very hot, add the tuna strips and sear all of the sides. (If you don’t hear a sizzling sound when the tuna hits the pan, it’s not hot enough.) Only cook it through a bit, about 1/8 inch, probably about 10-15 seconds per side. Use small tongs to turn them. Remove them from the pan as soon as they’re done and place them on a plate or sheet pan. I would do this in two batches. Once they’re cool enough to handle, slice them into approximately 1-inch cubes.
Assembly. Drizzle the wasabi glaze over them, add a toothpick in each one and serve. (If the glaze is too thick to drizzle, warm it slightly.) To garnish, sprinkle with finely chopped chives.