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Begin by making the aioli. Whisk together the first seven ingredients until smooth. Taste to make sure all of the flavors are balanced. Adjust to your liking. Set aside.
Pat the tuna steaks dry.
Combine the panko, sesame seeds, garlic powder, red pepper flakes and kosher salt on a plate.
Place the tuna filets on top of the breadcrumbs and gently press the mixture onto either side of the fish, leaving the sides bare. You will have to use your hands for this in order to make sure the crust is even and spread out.
Heat one tbs olive oil in a saute pan on medium high heat. Once very hot but not smoking (the oil will be forming wide rings), carefully add the tuna to the pan. I have to use my hands for this as it is delicate and the crust will want to fall off.
The tuna will only need to cook for one and a half minutes per side, allowing for a nice crust but for the center to remain raw. Be careful when flipping as well – you may have to use your fingers to stabilize the crust as you turn the fish over.
Once the tuna has been seared, remove from the pan and place on a cutting board. Allow to cool for one minute and then slice thinly.
Drizzle the aioli over the slices of tuna and serve immediately.