Brush the tuna steak on all sides with soy sauce.
Press the tuna steak into a mixture of black and white sesame seeds until fully coated.
Peel the potato and cut it into thin matchsticks. Soak them in a bowl of ice water.
In a pan, melt the butter and sauté the finely chopped shallot and green peppercorns.
Pour in the broth or wine, followed by the heavy cream and a pinch of salt. Simmer until the sauce reduces and thickens.
Remove the potato sticks from the ice water and pat them completely dry with paper towels.
Deep fry the potato sticks in hot oil until golden and crispy, then drain.
Heat olive oil in a skillet and sear the sesame-crusted tuna steak briefly on both sides, leaving the center rare.
Slice the seared tuna.
To serve, spread the peppercorn sauce on a plate, fan the sliced tuna on top, and place the crispy frites on the side.
Cook it hands-free.
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