Teriyaki tuna with spring onions and EVO oil

Clean and peel the spring onions, finely chop the white part and cut the green part of the stem into small pieces. Mix the soy sauce, mirin, sake, a tablespoon of sesame oil and the chopped spring onions in a bowl. Place the tuna filet in a bowl, spread the seasoning equally on the fish, season with salt and freshly ground pepper. Leave to marinate for about half an hour. After this time, mix and heat a teaspoon of sesame seed oil and a teaspoon of olive oil in a pan and sear the tuna for about a minute on each side. Move the filet onto a cutting board, let it cool, cut it into thin slices and arrange them in a serving dish; sprinkle with the green part of the chopped spring onions, pour over 2 tablespoons of the marinade, complete if necessary with a little salt and serve.

Source: https://www.corriere.it/cook/ricette/tonno-teriyaki-cipollotti_2c73bdee-42f9-11df-ad88-00144f02aabe.shtml