2 tuna (yellowfin tuna) steaks (about 4 oz. each, at least 1.5″ thick)
2 tablespoons soy sauce
1 tablespoon toasted sesame oil see notes
1 tablespoon honey see notes
1/2 teaspoon kosher salt
1/4 teaspoon black pepper to taste
1/4 teaspoon cayenne pepper
1 tablespoon canola oil or olive oil
green onions, toasted sesame seeds, and lime wedges for serving



1.- Pat the ahi tuna steaks dry with a paper towel. Place on a plate or inside a plastic bag.
2.- Mix the soy sauce (2 tablespoons), toasted sesame oil (1 tablespoon), honey (1 tablespoon) kosher salt (1/2 teaspoon) pepper (1/4 teaspoon), and cayenne pepper (1/4 teaspoon) until honey is fully dissolved.
Pour over the ahi tuna steaks and turn over to coat completely. Optional: allow to marinate for at least 10 minutes, or up to overnight in the refrigerator.
4.- 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).
5.-Add the canola oil (1 tablespoon) to the hot pan. Sear the tuna for 2 minutes on each side for medium-rare (1.5 minutes on each side for rare; 3 on each side for medium). (Note: different burners get hotter depending on your stove.
6.- 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.

Source: from the awesome web