In a bowl or shallow dish, combine the soy sauce, sesame oil, garlic powder, and ginger powder.
Toss the tuna in the mixture and allow it to marinate for 30-60 minutes.
Oil the grates of a grill and heat over high heat. While the grill is heating, lightly dab the tuna steaks with a paper towel to remove dripping marinade, then dredge in the sesame seeds.
Cover all sides of the tuna with sesame seeds, lightly pressing them into the fish. Once the grill is hot, grill the tuna for 3 minutes.
Flip the tuna over and grill for an additional 1-2 minutes. Use the ThermoPro thermometer probe to check the temperature.
If you are using tuna steaks, aim for 125 degrees Fahrenheit. If you are using sashimi grade tuna that has already been flash frozen, cook until an internal temperature of 115 degrees
Continue grilling until the tuna reaches the appropriate temperature, then remove the tuna from the grill and allow to cool.
Grill the scallions by placing them on the grill and turning them every minute or two until they are nicely charred.
While the tuna is resting, combine all of the sauce ingredients together in a small bowl and whisk together. Spoon the sauce over the sliced tuna. Serve solo, with rice or your favorite vegetable.
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