Start with the freshest tuna you can find. It’s essential for this dish. Inspect the fillets for any browning or off smells. Rinse them under cold water, and pat them dry with paper towels. This ensures a good sear.

On a large plate, combine the garlic flakes, onion flakes, black sesame seeds, white sesame seeds, poppy seeds, and flaky sea salt. Roll the tuna fillets in this mixture until all sides are coated. Make sure every inch gets a fair share of that lovely seasoning.

Heat a non-stick skillet over medium-high heat. Add a splash of oil and allow it to get hot—almost to the point of smoking. You want to create a quick sear, which locks in moisture and flavor.

Carefully place the seasoned fillets onto the skillet. Sear each side for about 30 seconds to 1 minute, depending on how rare you like your tuna. You're looking for a golden brown crust on the outside, while the inside remains bright pink.

While the tuna is searing, whisk together the spicy honey, ginger paste, soy sauce, ponzu sauce, lemon juice, rice vinegar, and sesame oil in a small bowl. Adjust to taste. If you like it spicier, add extra ginger paste or a dash of wasabi.

Once seared, allow the tuna to rest for a minute. Using a sharp knife, slice the fillets into thin, elegant pieces. Aim for about ¼-inch thick slices.

Arrange the slices beautifully on a plate. Drizzle with the sauce and sprinkle the sliced green onions and Korean chili flakes on top. The vibrant colors leap from the plate, drawing everyone in.