In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté until fragrant. Add the chopped shiitake mushrooms and cook until they release their moisture and become golden brown. Remove from heat and let cool.

Coat the Tuna

In a shallow dish, mix together the panko breadcrumbs, sesame seeds, salt, and pepper. Brush the yellowfin tuna steaks with the remaining olive oil, then press each side into the breadcrumb mixture to coat evenly.

Cooking the Tuna

Sear the Tuna

Heat a non-stick skillet over high heat. Once hot, add the coated tuna steaks and sear for about 1-2 minutes on each side, depending on the desired doneness. Remove from the skillet and let rest for 2 minutes before slicing.

Prepare the Miso Aioli

Mix the Aioli

In a bowl, combine mayonnaise, white miso paste, lemon juice, and minced garlic. Whisk until smooth and well combined.

Assembly

Plate the Dish

Slice the seared tuna and arrange on a plate. Drizzle with miso aioli, sprinkle with masago, and garnish with crispy garlic. Serve with wonton wrappers on the side.

Optional Salad

If adding salad, toss mixed greens, cucumber, and cherry tomatoes with sesame dressing and serve alongside the tuna.