Sliced thin, served raw would be a great way to go.
Or make a marinade out of soy sauce, mirin, honey, lime juice, wasabi, and crushed ginger. Marinate for an hour in zip-top bag with as much air evacuated as possible. Drain, roll in black sesame seeds, and sear on the highest possible heat only a minute on each side. Slice thinly and serve over shiso leaves or Bibb greens and drizzle with sesame oil and additional soy sauce.
Or try ceviché.