Begin by cutting tuna into 3/4” steaks, cutting across the grain.
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Brush both sides of the steak with melted butter.
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Coat both sides of the steak generously with blackening spice (I like Phillips), sea salt, and a touch of raw sugar.
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In a skillet, add 1/4” of olive oil and heat to high heat.
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With the oil hot but not smoking, place the steaks in the oil for only 90 seconds. Then, flip the steak and sear for another 90 seconds. Remove the steaks. This will sear both sides of the tuna while leaving the middle one-third pink.
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Enjoy as a sandwich or steak!
