Dice the sushi-grade tuna and roasted red peppers into small, equal-sized pieces.

In a bowl, combine the diced tuna and red peppers.

Add sesame oil to coat the mixture, approximately 2 teaspoons, ensuring a fragrant aroma.

Add soy sauce in an amount equal to the sesame oil.

Sprinkle sesame seeds into the mixture as desired.

Refrigerate the tuna mixture for at least 30 minutes to allow the flavors to meld.

In a separate bowl, mix mayonnaise and wasabi paste to your preferred level of spiciness.

Slice the crusty bread into approximately 1-inch thick pieces.

Toast one side of the bread slices in the oven until lightly golden.

Brush the untoasted side of each bread slice with the wasabi mayonnaise mixture.

Top each slice with the refrigerated tuna mixture.

Garnish with a small dot of wasabi paste on top of the tuna.

Sprinkle sesame seeds over the bruschetta.

Bake in the oven until warmed through or until the tuna is cooked to your preference (optional).

Serve immediately and enjoy!