DIRECTIONS
Pat the tuna steaks dry with a paper towel. Place on a plate or inside a plastic bag.
Mix the soy sauce, toasted sesame oil, honey kosher salt, pepper and cayenne pepper until honey is fully dissolved. Pour over the tuna steaks and turn over to coat completely. Allow to marinate for at least 10 minutes, or up to overnight in the refrigerator. Reserve a spoonful or two of the marinade before coating the fish for drizzling on top after you’ve cooked it.
Heat a medium skillet (preferably non-stick or a well-seasoned cast iron skillet) on medium-high to high until very hot ( or medium medium-high for nonstick). I recommend giving cast iron 3-5 minutes to get hot and nonstick about 1 minute, depending on how thick it is.
Add the canola oil to the hot pan. Sear the tuna for 2 minutes on each side for medium rare, 1.5 minutes on each side for rare and 3 minutes on each side for medium.
Note: different burners get hotter depending on your stove. Use your best judgment whether you use medium, medium-high, or high heat, as the marinade may burn if too high heat is used.
Remove to a cutting board and allow to rest for at least 3 minutes. Slice into 1/2 inch slices and serve garnished with green onions, toasted sesame seeds, and a squeeze of fresh lime juice, if desired.