Start by patting your Ahi Tuna steaks dry with a paper towel. This is an important step that ensures a beautiful sear later on. Once dried, place the steaks on a plate or in a plastic bag for marinating.

In a mixing bowl, whisk together the lower-sodium soy sauce, toasted sesame oil, honey, sriracha sauce (if using), kosher salt, black pepper, and cayenne pepper. Make sure the honey is well incorporated and fully dissolved into the mixture. This simple marinade will infuse the tuna with a wonderful flavor.

Pour the marinade over the tuna steaks, turning them over to coat completely. Consider letting the tuna soak in those delicious flavors for at least 10 minutes, or if you have the time, refrigerate and let it marinate overnight. It’s tempting to skip this step, but trust me, giving it time to soak up those flavors makes a huge difference.

Heat a medium skillet over medium-high heat. If you’re using cast iron, give it a good 3 to 5 minutes to get hot. For a nonstick skillet, around one minute is often sufficient. Keep an eye on the skillet's temperature—you want it hot enough to sear the tuna, but not so hot that your marinade burns.

Add the tablespoon of canola oil once the skillet is hot. Carefully place the tuna steaks in the skillet. Sear for 1 to 1½ minutes on each side for a medium-rare finish. If you prefer them more well-done, adjust your cooking time to 2 to 2½ minutes per side. Use your judgment based on how thick your steaks are.

Remove the tuna from the skillet and transfer to a cutting board. Allow it to rest for a minute before slicing it into ½ inch slices. Serve garnished with green onions, toasted sesame seeds, and lime wedges for brightness. If you're a fan of sea salt, sprinkle some flaky sea salt on top to elevate the flavor even more.