Directions

1. Make the marinade: In a small bowl, whisk together the soy sauce, sesame oil, honey, salt, pepper, and cayenne until the honey is fully dissolved.

2. Marinate the tuna: Place the ahi tuna steaks in a shallow dish or resealable bag. Pour the marinade over the tuna, turning to coat both sides. Cover and refrigerate for at least 10 minutes, or up to overnight for deeper flavor.

3. Preheat the skillet: When ready to cook, remove the tuna from the marinade. Reserve the leftover marinade in a small bowl for dipping if desired. Heat a nonstick or cast-iron skillet over high heat for 3–5 minutes until very hot. (The pan should be almost smoking—this is key for a good sear.)

4. Sear the tuna: Brush or drizzle the olive oil evenly over the tuna steaks. Press the sesame seeds onto both sides of each steak, coating evenly. Carefully place the tuna in the hot pan. Sear undisturbed for 1.5 to 2 minutes per side for rare (center should be bright red and cool) or 2.5 to 3 minutes per side for medium-rare (center slightly warm with a pink center). The outside should be golden brown and crispy.

5. Rest and serve: Remove the tuna from the pan and let rest on a cutting board for 3–5 minutes. Slice against the grain into ½-inch thick slices. Arrange on plates, garnish with sliced scallions and additional sesame seeds, and serve with reserved marinade or wasabi mayo for dipping. Squeeze fresh lemon or lime over the top if desired.