Tuna steaks should be covered firmly with the marinade and chilled for at least an hour after being mixed together.

A heavy-bottomed skillet, ideally one made of cast iron, should be heated to high to medium heat. Remove the tuna steaks from the marinade once the pan is heated, and then sear them for one to one and a half minutes on each side.

Remove from pan and cut into pieces that are 1/4 inch thick. Add a few scallion segments as a garnish.

Serve over lettuce, finely sliced cabbage, or fennel. You can also serve it plain, with white rice. served with a salad of thinly sliced fennel.