step 1.
Pat tuna steaks dry with a paper towel. Place into a sealable container or Ziplock bag.
step 2.
In a small mixing bowl combine, soy sauce, honey, salt pepper and Sriracha. Slowly pour in olive oil, whisking constantly, until combined. Pour over tuna steaks, reserving 2 tablespoons of mixture to drizzle on top after searing. Place tuna steaks into refrigerator for at least 10 minutes, up to 30 minutes.
step 3.
In a large skillet, over medium-high heat, heat canola oil. Remove tuna steaks from marinade, add to skillet, cook, 1 to 1 ½ minutes per side until evenly seared for a medium rare.
step 4.
Transfer to cutting board, thinly slice, serve immediately. Garnish with sesame seeds, green onions and fresh lime juice, if desired.
