Tuna Steak With Leftover Sashimi

• 10 slice Sashimi grade maguro (lean tuna)
• 1 Katakuriko
• 1 Olive oil
• 1 1/2 tbsp Ketchup
• 1 1/2 tbsp Japanese Worcestershire-style sauce
• 1 Japanese leek

1. Finely shred the white part of a Japanese leek and put into a bowl of water.
2. Cut the tuna into bite sized pieces, and coat with katakuriko.
3. Heat some olive oil in a frying pan and stir fry the tuna.
4. When the tuna is cooked on both sides, add the ingredients and mix.
5. Put the tuna and shredded leek on a serving plate and it's done.

katakuriko, olive oil, ketchup, sauce

Taken from cookpad.com/us/recipes/149218-tuna-steak-with-leftover-sashimi (may not work)