Preheat oven to 375°F.

Slice jalapeños in half and remove seeds.

Drizzle with oil, or spray with oil cooking spray.

Roast for fifteen minutes, allow to cool.

You can place roasted jalapeños in a sealed container and leave in your refrigerator up to two days before serving.

Finely chop tuna steak.

Combine mayonnaise, hot sauce, sesame oil, and mix into the tuna.

Stuff the tuna mixture into the jalapenos and place on a serving platter.

Top with panko crumbs and drizzle with teriyaki sauce.

Serve immediately, or keep refrigerated, covered, up to two hours before serving.