1/4 tbsp soy sauce
2 tbsp sesame seed oil
1 teaspoon mirin (Japanese sweet wine)
1 teaspoon honey
1 tablespoon vinegar (rice wine)
1/2 cup toasted sesame seeds
4 tuna steaks (6 oz.)
1 tablespoon extra virgin olive oil
In a small bowl, combine soy sauce, sesame oil, mirin, and honey. Pour half of the mixture into a small bowl, stir in the rice wine vinegar, and set aside as a dipping sauce.
On a plate, scatter sesame seeds. Coat the tuna steaks with the remaining soy sauce mixture, then press them into the sesame seeds to coat.
In a cast iron skillet, heat the olive oil over high heat until it is very hot.
Sear the steaks for about 30 seconds on each side in the pan. Serve with wasabi paste and dipping sauce.