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1
In a large bowl, combine soy or tamari, ginger, black pepper, scallion, garlic, cold water, sherry, and sesame oil.
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2
Pour half of mixture into shallow dish; cover remaining half and refrigerate.
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3
Place tuna steaks in bowl [or transfer to a ziploc bag] with marinade and allow to sit for 15 minutes, or up to 4 hours in the refrigerator, turning occasionally.
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4
Add wasabi paste, flour, and 3/4 cup water to a mixing bowl or food processor.
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5
Mix or process to combine, and continue adding water, 1-2 Tablespoons at a time, until it becomes a smooth paste that has the consistency of mayonnaise.
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6
Preheat oven to 400 degrees F.
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7
Combine black and white sesame seeds in a shallow dish.
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8
Remove tuna steaks from marinade, gently wipe off excess, and coat both sides of each steak with a thin layer [1 to 2 mm thick] of the wasabi-flour mixture.
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9
Press each tuna steak into sesame seeds, coating the top and bottom surfaces completely.
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10
Use a piece of waxed paper or parchment to press the seeds into the paste securely.
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11
Discard used marinade.
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12
Heat olive oil in an oven-safe skillet or saute pan over high heat.
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13
Gently transfer tuna to the pan, being careful to keep the paste & seeds intact.
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14
Sear tuna on both sidesabout 1 to 2 minutes per side.
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15
Transfer pan to oven and roast for 8-10 minutes, or to desired degree of doneness.
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16
Serve with reserved marinade on the side,
