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Marinate the tuna steaks: Mix the marinade ingredients together and coat the tuna steaks with the marinade, cover tightly, and refrigerate for at least an hour.
Sear the tuna: Heat a heavy-bottomed skillet, preferably cast-iron, over medium-high to high heat. When the pan is hot, remove the tuna steaks from the marinade and sear them for a minute to a minute and a half on each side (even a little longer if you want the tuna less rare than pictured).
Slice and serve: Remove from pan and slice into ¼-inch thick slices. Sprinkle with a few slices of scallion. Serve plain, with white rice , or over lettuce or thinly sliced cabbage or fennel. Shown served over sliced fennel salad . Did you love the recipe? Give us some stars and leave a comment below!