Sesame Seared Tuna with Port Reduction

Pour the wine into a pan and boil it until it reduces to 1/5 of its original volume. Set aside to cool. Place a large heavy-based nonstick pan over high heat. Combine the sesame seeds in a plate and season with salt and pepper. Coat the pan with the vegetable and sesame oils. Cut the tuna in half, lightly salt it and dredge it in the sesame seeds. Reduce the heat to medium and place the tuna in the pan. Sear both sides until you the white sesame seeds turn brown, about 2 minutes each side. Remove from the heat and rest for a few minutes. Cut into 7mm slices. Drizzle some of the port reduction over the plates and arrange the fish slices on top. Garnish with the sprouts, tossed with the lemon juice, olive oil, salt and pepper.