In
a small bowl stir together the soy sauce, mirin and
sesame oil. Divide into two equal parts. Stir rice
wine vinegar into one part and set aside as a dipping
sauce. Spread the sesame seeds on a plate. Coat tuna
steaks with the remaining soy sauce mixture, then
press into the sesame seeds to coat. Heat the olive
oil in a cast iron skillet over high heat until very
hot. Place steaks in the pan and sear for about 30
seconds on each side. Serve with the dipping sauce
and wasabi paste. |