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Preheat the oven to 425F. Line a baking sheet with parchment paper.
In a small bowl, whisk together tahini and lemon juice until smooth.
Whisk in yogurt and 1/2 teaspoon of the salt. If sauce is too thick, whisk in water 1 teaspoon at a time.
Place tuna on the prepared baking sheet; if you prefer kabobs, thread onto 4 (12-inch) metal skewers and place on the baking sheet.
Sprinkle tuna with remaining 1/4 teaspoon salt.
Roast, stirring a few times or turning kabobs, until tuna is barely pink in the center, about 8 minutes.
Serve sauce on the side for dipping.