Ingredients
2 teaspoons sweet paprika
1/2 teaspoon dried oregano, crumbled
1/2 teaspoon dried thyme, crumbled
1/4 teaspoon cayenne, or to taste
1/2 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 8-ounce tuna steaks (preferably ahi; each about 1 inch
1 large garlic clove, sliced thin
1 tablespoon olive oil

Mustard-Wasabi Sauce
1 teaspoon soy Sauce
2 teaspoons Dijon mustard
1 tablespoon wasabi past
1 tablespoon unseasoned rice vinegar
4 tablespoons creme fraiche or sour cream
Mix all ingredients in processor until well blended but still slightly, occasionally scraping down sides of bowl. Season mixture to taste with salt and pepper.

Sushi Rice
1/2 cup medium-grain white rice (such as Calrose)
3/4 cup cold water
1 2-inch-square piece dried kelp (konbu),* wiped lightly with dry cloth
1 tablespoons rice vinegar
1 teaspoon sugar
1/4 teaspoon salt

Place rice in strainer. Rinse under cold water until water runs clear. Drain well. Transfer rice to heavy medium saucepan. Add 3/4cups fresh cold water and kelp to pan. Cover and let soak 30 minutes. Uncover, discard kelp and bring mixture to boil. Reduce heat to low. Cover and cook until water is absorbed and rice is just tender, about 15 minutes. Remove from heat. Let stand covered 15 minutes. Transfer rice to large glass bowl.
Combine vinegar, sugar and salt in small saucepan. Stir over low heat until sugar dissolves. Drizzle mixture over rice. Gently toss rice with vinegar mixture to coat. Cover rice with clean damp towel and cool completely at room temperature (do not refrigerate)

Preparation
In a small bowl combine the paprika, the oregano, the thyme, the cayenne, the sugar, the salt, and the black pepper, pat the Ahi dry, and sprinkle the spice mixture on both sides of the fillet, coating them well. In a large skillet sauté the garlic in the oil over moderately high heat, stirring, until it is golden brown and discard the garlic. Add the butter, heat it until the foam subsides, and in the fat sauté the catfish for 1minutes on each side. Place the Ahi fillets with a slotted spatula over the sushi rice and sprinkle top with garnish.

Garnish
1 bunch Radish sprouts
1oz fin-cut radicchio Julienne
1 oz beans sprouts
2 steamed Bok Coy leaves

Serves 2