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1
In a small nonreactive saucepan, bring the soy sauce, mirin and sake to a boil over moderately high heat.
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2
Cook until reduced to 1/3 cup, about 4 minutes.
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3
Transfer to a bowl and let cool completely, then add the sesame oil, 1 tablespoon of the olive oil, the ginger, garlic, cayenne and black pepper.
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4
Let the sauce stand at room temperature for at least 2 hours or refrigerate overnight.
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5
Using a very sharp knife, slice the tuna 1/3 inch thick.
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6
Cut each slice into 1/3-inch-thick matchsticks and then finely chop the tuna; work quickly so that the tuna stays cold.
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7
Transfer the chopped tuna to a bowl and refrigerate until chilled again.
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8
Meanwhile, heat the remaining 1 teaspoon of olive oil in a small skillet.
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9
Add the pine nuts and stir over moderately high heat until lightly toasted, 4 to 5 minutes.
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10
Transfer to a paper towel-lined plate and rub to remove the oil.
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11
Coarsely chop the pine nuts and put them in a small bowl.
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12
Add the sesame seeds to the skillet and toast over moderately high heat, stirring constantly, until golden, 2 to 3 minutes.
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13
Add to the pine nuts.
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14
Peel and finely dice the apple.
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15
In a bowl, combine the tuna, pine nuts, sesame seeds, apple, cucumber and scallions.
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16
Stir the sauce and add 1/2 cup to the tuna.
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17
Toss quickly and thoroughly.
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18
Spoon the tartare onto 8 chilled plates and sprinkle with the avocado and nori.
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19
Set a quail egg yolk in the center of each serving and drizzle a little of the sauce around the plates.
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20
Serve immediately.
