In a small bowl, combine the soy sauce, sesame oil, everything but the bagel seasoning, salt, pepper, lemon juice, and hot honey. Whisk well until fully blended.

Place the tuna steaks in a shallow dish and pour the marinade over them, ensuring they’re well-coated. Cover and refrigerate for 3-6 hours for maximum flavor infusion.

In a cast iron pan, heat 3 tablespoons of coconut oil over high heat until it shimmers and is very hot.

Carefully lay one tuna steak in the hot oil. Cook for 45 seconds to 1 minute based on how rare you like your tuna.

Gently flip the steak to cook the other side for an additional 45 seconds to 1 minute.

Remove the tuna from the pan, letting it rest on a cutting board for 5 minutes; repeat this with the second steak.

Using a serrated knife, cut the tuna against the grain into even slices, showcasing that gorgeous pink center.

Top the sliced tuna with black sesame seeds and sliced avocado for a vibrant finish.