Step 1

Pat the tuna steak(s) dry and arrange it in a similar-sized dish or zip-top bag.

Step 2

In a small bowl, whisk together the tamari, 1 tablespoon of the oil, lime juice, garlic and honey. Season with salt and pepper. Pour the marinade over the tuna, turning the steak to coat. Cover and refrigerate for at least 30 minutes or for up to 2 hours, turning the fish occasionally.

Step 3

Remove the tuna steak from the marinade and pat it dry using paper towels (this is important, so don’t skip this step). Season the steak with salt and pepper.

Step 4

Coat a medium cast iron or non-stick skillet with the remaining 1 tablespoon of oil, and place it over medium-high heat.

Step 5

Once the pan is hot and the oil is shimmering, arrange the tuna in the skillet. Cook 2-3 minutes, or until browned on the bottom. Flip the steak over and cook until browned on the other side (once the steak is browned feel free to flip it a few times to even out the sear)—it will take about 2-3 minutes longer total for rare.

Step 6

Transfer the steak to a cutting board and let it rest for 5 minutes. Slice the tuna against the grain. If you’d like, pile arrange the tuna over the Edamame Sushi Salad and drizzle with the Spicy Sriracha Sauce.