Cut the ahi into long strips that are one inch thick.
Marinate the ahi in the juice from one lemon for at least two hours.
Remove from marinade and roll the strips in the sesame seeds and sea salt until coated.
Heat a skillet over medium-high heat. Coat the pan with 1/2 c of sesame oil. Wet your fingers with water and shake over the skillet, if it makes a sizzling sound when water hits the pan, it’s ready to use.
Place the coated ahi in the skillet, cooking for one minute on each side (more or less depending on how well you want to cook the fish). Remove from heat, cut into slices and serve immediately.
Even more delicious when paired with coleslaw and quinoa topped with mango papaya salsa.