I had been on the hunt for tuna steak for some time now and couldn't find it anywhere at a reasonable price. Then I saw it on sale and of course snapped it up.
Ok, it's supposed to be more raw, but I got scared.
6 tablespoons mirin
2 teaspoons grated fresh ginger
6 tablespoons fresh orange juice
6 teaspoons low-sodium soy sauce
4 tablespoon plus 2 teaspoons distilled white vinegar
1/4 teaspoon sesame oil
1 scallion, green part only, thinly sliced
3 tablespoons unhulled white sesame seeds
1 tablespoon unhulled black sesame seeds
1 pound sushi-grade yellowfin tuna, cut into 4-ounce rectangular pieces
Make the dipping sauce: Combine mirin, ginger, carrot juice, orange juice, soy sauce, vinegar, red-pepper flakes, and sesame oil in a small bowl. Pour half into another bowl to dip the raw tuna fish in.
Make the tuna: Combine sesame seeds in a shallow dish. Press tuna pieces into the dipping sauce then onto the seeds, turning to coat each side. Heat oil in a medium saute pan over medium-high heat. Add tuna, and cook each side until white seeds are golden, about 20 seconds per side.
Transfer tuna to a paper-towel-lined plate for 1 minute, then cut each piece into 1/4-inch-thick slices. Serve with dipping sauce.