1. Make the dipping sauce: Combine mirin, miso, ginger, carrot juice, orange juice, soy sauce, vinegar, red-pepper flakes, and sesame oil in a small bowl, whisking until miso dissolves. Sprinkle with sliced scallion.
2. Make the tuna: Combine sesame seeds in a shallow dish. Press tuna pieces into seeds, turning to coat each side. Heat oil in a medium saute pan over medium-high heat. Add tuna, and cook each side until white seeds are golden, about 20 seconds per side. Transfer tuna to a paper-towel-lined plate for 1 minute, then cut each piece into 1/4-inch-thick slices. Serve with dipping sauce.
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|Serving Size: 1 Serving (304g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 56 (63%)|
|Amt Per Serving||% DV|
|Total Fat 6.2g||8 %|
|Saturated Fat 0.8g||4 %|
|Monounsaturated Fat 2.1g|
|Polyunsanturated Fat 3g|
|Cholesterol 0mg||0 %|
|Sodium 225mg||8 %|
|Potassium 118.5mg||3 %|
|Total Carbohydrate 5.2g||2 %|
|Dietary Fiber 1.4g||5 %|
|Sugars, other 3.8g|
|Protein 2.4g||3 %|
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Calories per serving: 89
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