1. Using a paper towel, pat the ahi tuna steaks dry. Place on a platter or in a plastic bag to keep warm.
2. Combine the soy sauce, toasted sesame oil, honey, kosher salt (omit if marinating for longer than a few hours), pepper, and cayenne pepper in a mixing bowl until the honey is completely dissolved. Toss the ahi tuna steaks in the sauce and turn to coat completely. Allow for at least 10 minutes of marinating time, or up to overnight in the refrigerator. Before coating the fish, save a spoonful or two of the marinade to drizzle on top once it’s cooked.
3. Preheat a medium skillet (ideally nonstick or a well-seasoned cast-iron skillet) on high until extremely hot ( or medium medium-high for nonstick). Allow 3-5 minutes for cast iron to heat up, and 1 minute for nonstick, depending on thickness.
4. In a heated pan, add the canola oil. For medium-rare, sear the tuna for 2 minutes on each side (1.5 minutes on each side for rare; 3 on each side for medium).

Note that depending on your stove, different burners grow hotter. Use your best judgment when deciding whether to use medium, medium-high, or high heat; if you use too much heat, the marinade may burn.)

1. Allow for at least 3 minutes of resting on a cutting board. Slice into 1/2-inch slices and serve with green onions, toasted sesame seeds, and, if desired, a squeeze of fresh lime juice.