1 lb. fresh New Jersey tuna steaks, sliced in 16 pieces 
Marinade: 
1/3 cup soy sauce 
1 1/2 tbsps. Mirin 
1 tbsp. sugar 
16 small seeded green chili peppers (substitute strips of bell pepper) 
2 tbsps. vegetable oil 

16 bamboo skewers 

Marinate tuna for about 10 minutes. Put skewers through tuna and green pepper alternately. Heat oil and saute tuna on both sides in a small skillet over medium heat until slightly brown. Add marinade, lower heat, and cover skillet. Cook for a few minutes, remove cover, and cook at medium heat, shaking pan for another 2-3 minutes. Sprinkle with shichimi, togarashi or sansho just before removing from fire. 

 (Modified from Cook Japanese by Masaru Doi, 1964, Harper & Row, Publishers, Inc., New York, NY)