１Combine the ingredients for the savory sauce in a bowl and mix well. Boil the kikuna greens in salted water and then, cut into 3-4cm long pieces. ２Lightly sprinkle the pieces of tuna with salt and pepper, coat the surface with flour and pat them to remove any excess flour. ３Heat some vegetable oil in a frying pan and saute the tuna on both sides. ４Add the savory sauce prepared in 1 to the frying pan. Being careful not to burn the fish, coat it with the sauce by shifting the pan. ５Mix the kikuna greens and the seasonings to make kikuna green salad. Place the tuna on serving dishes and pour the sauce left in the frying pan over it. Sprinkle the kikuna green salad with the toasted white sesame seeds and place it alongside the tuna with the pickled ginger.

・The side of the tuna fried first should be up when served. Be careful not to overcook the tuna. ・Other vegetables, boiled or fried, can be substituted for the Kikuna green salad. By adding a vegetable, the dish looks more voluminous and is nutritionally balanced.