Sesame-Crusted Ahi with Ponzu Vinaigrette

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2 tablespoons white sesame seeds

2 tablespoons black sesame seeds 

1 pound sashimi-grade ahi tuna (steaks or loin)

2 tablespoons olive oil 

Kosher salt and freshly ground black pepper 

Vinaigrette:

1 teaspoon grated fresh ginger (from about a 1/2-inch piece)

1/2 cup ponzu 

1 tablespoon soy sauce 

1 tablespoon rice wine vinegar 

1/2 teaspoon toasted sesame oil 

1/2 Fresno chile, thinly sliced 

Canola oil, for cooking 

2 shallots, thinly sliced

Kosher salt

Olive oil, for searing 

1 scallion, finely sliced on the bias