Start by preparing the aioli. In a bowl, whisk together the mayonnaise, soy sauce, olive oil, dijon mustard, minced garlic, hot sauce, and lime juice until the mixture is smooth. Taste and adjust the flavors as needed, then set it aside.

Next, pat the tuna steaks dry with a paper towel.

On a plate, mix the panko breadcrumbs, sesame seeds, garlic powder, red pepper flakes, and kosher salt.

Take the tuna filets and place them on top of the breadcrumb mixture, gently pressing the mixture onto both sides of the fish, leaving the edges bare. Use your hands to ensure an even coating.

Heat 1 tablespoon of olive oil in a sauté pan over medium-high heat until it is hot but not smoking, indicated by the oil forming wide rings.

Carefully add the tuna to the pan, using your hands to handle the delicate fish and prevent the crust from falling off.

Cook the tuna for about 1.5 minutes on each side, allowing the crust to form while keeping the center raw.

When flipping the tuna, be cautious and use your fingers to stabilize the crust.

Once seared, remove the tuna from the pan and place it on a cutting board. Let it cool for a minute before slicing it thinly.

Drizzle the prepared aioli over the sliced tuna and serve immediately.