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1
Cut away any deep red part of the tuna, and cut the rest of the meat into four 1-inch-thick steaks.
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2
In a suribachi or other mortar, grind the sesame seeds until they are just broken.
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3
In a pan large enough to hold the steaks in one layer, combine 1/2 cup of the shoyu, the mirin, and sesame seeds.
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4
Place the tuna in the pan, and marinate it for 15 minutes.
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5
In a large bowl, combine the mustard, the remaining 1 teaspoon shoyu, the komezu, grated ginger, sugar, sesame oil, and olive oil, and whisk until smooth.
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6
This is the dressing for the salad greens.
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7
In a large, deep skillet, heat 1 inch vegetable oil over medium heat to 360 degrees F. While the oil heats, drain the tuna, discarding the marinade but reserving the sesame seeds.
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8
Coat the tuna with the sesame seeds, and then the flour.
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9
Add the tuna to the skillet, and cook the tuna, turning it with tongs and a spatula, until both sides are golden.
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10
The center of the fish should be rare and pink, but cook it longer if you prefer.
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11
Remove the fish from the oil, and drain it on a rack for 10 minutes.
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12
With a very sharp knife, cut the tuna diagonally to produce broad slices 1/4-inch thick.
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13
Toss the salad greens with the dressing, and serve the tuna on a bed of greens, garnished with tomatoes.
