6 tablespoons white sesame seeds
3 tablespoons black sesame seeds
1 pound sushi-grade yellowfin tuna, cut into 4-ounce rectangular pieces
1 tablespoon oil or spray of oil
2 tbsp mirin
1 tbsp white miso
1 tsp rice wine vinegar
1 spring onion, green part only, cut into rounds
2 teaspoons grated fresh ginger
¼ teaspoon sesame oil
? teaspoon red-pepper flakes or 1 red chilli, finely sliced.
2 teaspoons low-sodium soy sauce (optional)
Combine sesame seeds in a shallow dish. Press tuna pieces into 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 slices. Serve with dipping sauce
Combine mirin, miso,rice wine vinegar, ginger, soy sauce, red-pepper flakes or red chilli, and sesame oil in a small bowl, whisking until miso dissolves. Sprinkle with sliced spring onion.