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In a small mixing bowl, whisk together the gluten-free tamari, vinegar, sesame oil, maple syrup, grated ginger and sea salt. Remove half the marinade (¼ cup) to a serving bowl and place the remaining marinade in a shallow dish or resealable plastic bag.
Add the ahi tuna steaks to the dish or bag and flip around in the marinade until coated. Marinate for at least 10 minutes (or overnight in a resealable container) before grilling the steaks or searing them on the stove (see notes). Thinly slice the tuna and serve alongside the remaining marinade as a dipping sauce with the optional garnishes.