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Make the sauce: Mix soy sauce, grated ginger, honey, toasted sesame oil, and seasoned rice wine vinegar in a small bowl. Whisk until honey is dissolved. Can be used immediately or stored in the refrigerator for up to one week.
Pat the tuna steaks with paper towels to dry excess liquid.
Season the tuna steaks with salt and pepper on both sides.
Spread sesame seeds in a shallow dish.
Dip the sides of the tuna into the sesame seeds to form a crust.
Preheat a large skillet over medium heat.
Add 1 tablespoon of vegetable oil to the hot skillet and heat until it shimmers.
Add the sesame-crusted tuna steaks to the skillet.
Sear for 1 minute and 30 seconds on the first side.
Flip the tuna and sear the other side for 1 minute.
Remove the tuna from the pan and let it rest for 5 minutes. Tuna should be red and rare inside.
Serve with the ginger soy dipping sauce.