Sotohiro Kosugi's Spicy Tuna Tartare

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1/4 cup soy sauce

3 tablespoons mirin, or dry sherry mixed with a pinch of sugar

1 tablespoon sake or vodka

1/4 cup Asian sesame oil

1 tablespoon plus 1 teaspoon extra-virgin olive oil

1 teaspoon finely grated fresh ginger

1 teaspoon minced garlic

1 teaspoon cayenne pepper

1/2 teaspoon freshly ground black pepper

1 1/2 pounds chilled sushi-quality tuna steaks

1/3 cup pine nuts

2 1/2 tablespoons sesame seeds

1/2 medium Golden Delicous apple

1/4 European cucumber, peeled and finely diced

2 large scallions, white and tender gree, minced

1 medium Hass avocado, cut into 1/4-inch dice

1 sheet of nori, cuntil into thin strips (optional)

8 quail egg yolks (optional)

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