Sesame-Crusted Seared Tuna

Ingredients
2 tablespoons sesame seeds, preferably black, toasted
1/2 cup plus 1 teaspoon soy sauce
1/2 cup mirin
1 pound sashimi-quality tuna in 1-inch slices
1 teaspoon Dijon mustard
1 tablespoon rice vinegar
1/4 teaspoon peeled, grated ginger
1/4 teaspoon sugar
1 teaspoon sesame oil
1 to 2 tablespoons extra virgin olive oil vegetable oil for frying
1/2 cup flour
Salad greens
Sliced cherry tomatoes for garnish.

Steps
1. In a mortar, crush sesame seeds. Transfer to shallow dish large enough to hold fish in one layer. Mix in 1/2 cup soy sauce and mirin and add tuna. Marinate 15 minutes, turning once.

2. In large bowl, combine mustard, remaining soy sauce, rice vinegar, ginger, sugar and sesame and olive oils to taste. Whisk until smooth.

3. Heat 1 inch vegetable oil to 360 degrees over medium heat. Drain tuna, reserving sesame seeds. Spread seeds over both sides of fish, then dredge in flour.

4. Cook tuna quickly in hot oil, turning with tongs and spatula, until golden on both sides (center will be pink and rare). Transfer to rack to drain for 10 minutes. Using very sharp knife, cut tuna diagonally into slices 1/4-inch thick.

5. Toss greens with dressing and divide among 4 serving plates. Top with tuna and garnish with tomatoes. Yield: 4 servings

Adapted from "The Japanese Kitchen" by Hiroko Shimbo