Seared Sesame-Tuna Bowls

Preheat oven to 375 degrees F.

Place sesame seeds in a shallow bowl. Brush 1 teaspoon oil over one side of the tuna fillets. Dip the oiled side of the tuna in the seeds to coat. Heat the remaining 3 tsp. oil in an ovenproof nonstick skillet over medium-high heat until shimmering. Add the tuna, seeded-sides up; cook until the bottoms are crisp, about 4 minutes. Transfer the pan to the top rack of the oven and roast until an instant-read thermometer inserted in the thickest part of the tuna registers 140 degrees F, 4 to 6 minutes.

Whisk together tahini, vinegar, soy sauce, ginger, sesame oil, and garlic for the sauce.

Divide rice, cucumber, edamame, cilantro, scallions, and pickled ginger among four bowls.

Top each bowl with a tuna fillet and drizzle with 3 Tbsp. sauce. Serve with lime wedges and furikake, if desired.