4 russet potatoes, cubed
1 tablespoon wasabi* (See Cook's Note)
1/4 cup soy milk
Pinch sea salt and freshly ground black pepper
1/2 cup mirin wine
4 tablespoons low-sodium tamari soy sauce
2 tablespoons honey
2 teaspoons toasted sesame oil
4 cloves garlic, crushed
4 knobs fresh ginger, peeled
4 yellowfin sushi-grade tuna steaks, cut 1-inch thick
1/4 cup freshly ground black pepper
4 tablespoons canola oil
*Use less if sensitive or prefer less heat
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