DIRECTIONS
In a large dish, whisk together the honey, soy sauce and rice vinegar.
Place the tuna in the marinade for 15 minutes, turning occasionally.
In a small bowl, combine the sriracha and mayonnaise; set aside.
Dissolve the cornstarch in 1 tsp. of orange juice.
Stir in remaining orange juice and the minced ginger.
Bring a small saucepan of water to a boil; add the snap peas; cook 1 minute or until bright green.
Drain and remove from pan.
Add the orange juice mixture to saucepan and bring to a boil; cook until thick.
Toss snap peas in the orange-ginger glaze just before serving.
Remove tuna from marinade and dredge in the panko.
Heat the oil in a large nonstick skillet over medium high heat.
Add fish and cook 3 minutes or until golden brown.
Turn and cook to desired degree of doneness, about 3 minutes for medium rare.
Serve fish with a dollop of the spicy mayonnaise and glazed snap peas.
Serves 4.