Wash and pat dry tuna. Coat in a layer of soy sauce. Add sesame seeds to a shallow bowl in an even layer. Coat all sides of the tuna.
Get a skillet ripping hot and turn on fan as it will get a little smoky (don’t worry, it’s quick). Once oil is hot, add tuna and let sear for 1-3 min (depending on how thick your steak is). Flip and repeat on other side. Transfer to a cutting board and when cool enough to touch, slice into pieces.
Make wasabi crema by combining in a bowl and mixing until smooth. Season to taste. Combine sriracha and soy sauce together and set aside.
Preheat oven to 350 and heat tortillas until they are warm, about 5 min.
Slice avocado and jalapeño, and cube pineapple. Add crema to each tortilla, followed by a few pieces of tuna. Add your other fixins and top with sriracha soy, furikake and chopped cilantro. Enjoy!
