Begin by patting the ahi tuna steaks dry with a paper towel. This step is crucial; it ensures a good sear later. Once they’re dry, place them on a plate or inside a resealable plastic bag.

In a bowl, combine the low sodium soy sauce, toasted sesame oil, honey, minced garlic, kosher salt (if using), black pepper, and cayenne pepper. Whisk it together until the honey fully dissolves, and the mixture is well blended. When your marinade is ready, pour it over the tuna steaks, ensuring they are thoroughly coated. If you have a bit of time, let them marinate for at least 10 minutes; they can even hang out in the fridge overnight if you want to plan ahead!

Grab a medium skillet (I recommend using cast iron for that fantastic sear). Heat it on medium-high to high until it's smoking hot. If you’re using a nonstick pan, medium heat will suffice. Give your skillet about three to five minutes to reach the right temperature; not rushing this step will yield that irresistible crust!

Add the tablespoon of canola oil to the hot skillet. Carefully place the marinated tuna steaks in the skillet. Sear them for 1 to 1½ minutes on each side if you prefer that delightful medium-rare finish. For medium-well, aim for around 2 to 2½ minutes per side. Adjust your cooking times based on how thick the steak is and how hot your burner gets—every stove has its quirks!

Once cooked to your liking, transfer the tuna steaks to a cutting board. Let them rest for a minute and then slice them into half-inch strips. This is where it gets fun—garnish with green onions, sprinkle on some toasted sesame seeds, and serve with lime wedges for that zesty punch. If you saved a bit of marinade, feel free to drizzle it on top for additional flavor.