Meet the new tuna. It's better than the old tuna, but it's still tuna.
2(4-ounce) Ahi Tuna Steaks, 1-inch thick
¼cup soy sauce
2tablespoons olive oil
½teaspoon kosher salt
½teaspoon ground black pepper
½teaspoon Sriracha hot sauce
2tablespoons canola oil
Pat tuna steaks dry with a paper towel. Place into a sealable container or Ziplock bag.
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.
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.
Transfer to cutting board, thinly slice, serve immediately. Garnish with sesame seeds, green onions and fresh lime juice, if desired.
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