Thread each piece of tuna onto a skewer and brush all over generously with your Teriyaki sauce.
Place a cast-iron grid in your wood-fired oven, make sure to place an aluminium sheet under to keep your stones clean.
When your grid is screaming hot, cook for your skewers for about 2 minutes per side, until charred on the outside but still pink in the center. Grill your Levon on the grid as well.
Remove from the grill, drizzle with additional Teriyaki sauce topped with lemon juice and sesame seed. I like to serve the skewers on top of fried rice.