Sesame-Crusted Tuna With Carrot-Ginger Sauce

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1 medium carrot (2 ounces), peeled and coarsely chopped

2 tablespoons minced fresh peeled ginger (about a 2-inch piece)

2 scallions, thinly sliced (white and green parts separated)

1 tablespoon rice vinegar

1 to 2 teaspoons toasted sesame oil

1 teaspoon tamari or soy sauce

4 tablespoons canola oil, divided

Coarse salt

1/2 cup sesame seeds, preferably mixed black and white

4 tuna steaks (each 6 to 8 ounces)

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