Choose fresh ahi tuna (sushi-grade if serving raw; otherwise for quick sear)
Pat tuna dry with paper towels
Season: kosher salt and black pepper (optional: soy sauce, sesame oil, garlic, ginger, chili flakes)
Heat a heavy skillet over high heat until very hot
Add a small amount of high-smoke-point oil (avocado, grapeseed, or canola)
Sear tuna steaks 30–60 seconds per side for rare
Sear tuna steaks 60–90 seconds per side for medium-rare
Do not overcook; aim for a warm center
Optional: sear edges briefly (10–20 seconds total) for better doneness consistency
Rest tuna off heat for 1–3 minutes
Slice against the grain
Serve immediately (raw-style: slice and season; cooked-style: serve with soy, citrus, or sesame glaze)