Directions:

Whisk together soy sauce, lemon juice, garlic powder, granulated sugar, and cracked black pepper in a bowl.

Pat dry tuna steaks with a paper towel and place in glass or ceramic dish. Pour marinade over the fish, turning fish to coat entirely. Cover tightly and chill for several hours or overnight.

Heat olive oil in a large skillet (aluminum or stainless steel) on high heat until oil is smoking. Sear each tuna steak 1 1/2 minutes per side on high heat, flip carefully with flat spatula.

Transfer tuna steaks to a cutting board to rest and cool for 10 minutes. Use a sharp knife to slice thinly.

Serve chilled or at room temperature over rice with green beans, or over salad greens. Add green scallions for garnish.

Seared tuna steaks should be eaten same day.