2 pieces very fresh tuna steaks, cut into large squares (as best you can without too much waste)
2 bottles of rapeseed oil
salt and pepper
2 tbsp sesame oil
4 cloves of garlic
4 tbsp tamari
1 tsp fruit syrup
1 knob of fresh ginger
Make the marinade in a bullet of processor, and place over fish in fridge for 30 minutes to 3 hours.
Heat the oil in a large pan. Wipe off the marinade very well with paper towels and season generously with salt and pepper.
One at time, place the steaks into the pot of hot oil. Be careful not to let the oil bubble over, and you may need to do in sets of two. Cook about 1 ½ minutes, and remove onto a cutting board. Cut straight away into slices, as otherwise will continue to cook. Make sure to cut with the grain of the tuna, or will separate into pieces. Drizzle with sesame oil. Do not re-season, as salt will turn the bright pink flesh opaque. Serve with carrot miso dressing, or a simple soy-lime-honey sauce.