Choose fresh, sushi-grade tuna steaks, about 1 inch thick
Pat the tuna completely dry with paper towels
Season lightly with salt and black pepper
Optional: coat with sesame seeds or a spice crust
Heat a heavy skillet over high heat until very hot
Add a small amount of high-smoke-point oil
Sear the tuna for 30 to 60 seconds per side
Sear the edges briefly if desired
Remove the tuna immediately from the pan
Let it rest for 1 to 2 minutes
Slice against the grain with a sharp knife
Serve with soy sauce, wasabi, citrus, or a simple salad