1 lb. fresh New Jersey tuna steaks, sliced in 16 pieces
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)