4 (8 oz.) Ahi tuna steaks (each about 1 inch thick)
1 tablespoon coarse ground black pepper
2 teaspoons sesame oil
2 tablespoons soy sauce
1/4 cup dry Sherry
2 tablespoons chopped green onion tops
Sprinkle tuna steaks on both sides with salt, then sprinkle with coarsely cracked black pepper, pressing gently to adhere.
Heat sesame oil in large nonstick skillet over high heat. Add tuna steaks and sear about 2 minutes per side, until brown outside and just opaque in center. Using tongs, transfer tuna steaks to platter and cover loosely with foil.
Add soy sauce, then Sherry to same skillet. Reduce heat and simmer until mixture is slightly reduced, scraping up any browned bits, about 1 minute. Cover tuna steaks with the sauce and sprinkle with green onion tops.