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1
Heat the star anise and peppercorns in a small, dry skillet over medium-high heat until you can smell the pepper when standing over the pan, about 30 seconds.
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2
Remove from the heat and cool.
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3
Grind in a spice grinder or mortar and pestle.
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4
Combine the soy sauce and 1 tablespoon oil, and brush the mixture on all sides of the tuna.
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5
Sprinkle the tuna lightly on all sides with the peppercorn mixture and salt.
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6
Let it stand for 15 minutes, or refrigerate for several hours.
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7
To cook the tuna, heat the remaining 2 tablespoons oil in a medium skillet over medium-high heat until very hot, then sear the tuna for about 2 minutes on each side, just until rare to medium-rare (the sides will be browned, but the tuna will still feel slightly soft when pressed).
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8
Transfer it to a plate to cool.
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9
To serve, cut the tuna into 1/8-inch-thick slices and divide it among the plates.
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10
Serve with a spoonful of guacamole and a ramekin of dipping sauce.
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11
Place the avocado, cucumber, radishes, ginger, sesame oil, peanut oil, lime juice, scallions, cilantro, and wasabi in a bowl, add salt and chile paste, to taste, and stir just until combined.
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12
Taste for seasoning and add more lime, salt, or chile paste as desired.
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13
Combine the ingredients and whisk together or puree in a blender.
