If frozen, let your tuna completely thaw.

Wrap your tuna loin in paper towels and place into your fridge for at least half an hour.

Remove your tuna from the refrigerator, unwrap, and place onto a cutting board.

Sprinkle the salt and Togarashi on all sides of the tuna loin.

Put a medium size pan onto the stove top on medium high heat.

Add the oil to the pan and let it heat up. Once the oil is hot, add the tuna loin.

Let the tuna cook for 15 seconds on all sides and remove from the pan.

Place the tuna on a plate and put it into the refrigerator to chill for a half hour. While the tuna is chilling down in the fridge, slice your green onions into very thin slices, (less than an 1/8" wide), lengthwise.

Place the slice green onions into an ice bath for twenty minutes. (This will curl the green onion slices, as well as reduce the harsh flavor of them.)

After the tuna is chilled, pull from the fridge and slice them in 1/4" slices lengthwise on the loin with a very sharp knife on a cutting board.

Plate the slices of tuna how you like and top with the green onions.

Serve with soy sauce, wasabi, pickled ginger and any other condiments you like.