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What you need:

4 tuna steaks (about 1 1/2” thick)
Zest & Juice from one lime (or lemon)
3 cloves garlic, minced
2 tsp minced ginger root
¼ cup soy sauce
1 tsp sugar
¼ cup toasted sesame oil
¼ cup olive oil
1 tsp chili paste
¼ cup chopped fresh coriander
¼ tsp salt
¼ tsp pepper

What you do:

Mix together all the marinate ingredients in a Ziploc bag.  Put the tuna steaks into the Marinate mix(inside the bag) making sure they are all coated, & leave in there  for 30 minutes at room temperature, or up to 2 hours in refrigerator (remove from fridge 30 minutes before cooking).

Heat pan on medium-high heat. Remove tuna from marinade. Add tuna steaks to pan and cook 3 minutes on one side and 2 minutes on the 2nd side (cover to reduce splattering). Tuna will be cooked about ¼” around, and rare in middle, or cook a little longer to be ‘well done’ .

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What you need:

1/2 tsp ground oregano or 1-1/2 tsp chopped fresh oregano
1 teaspoon olive oil
1/4 tsp ground thyme or 3/4 tsp chopped fresh thyme
1/2 tsp salt, optional
1/4 tsp black pepper
1-1/2 lb tuna steaks, about 3/4 inch thick, 4 pieces
Cooking spray
1 fresh lemons, cut into wedges

What you do:

In small bowl, whisk the oregano, olive oil, thyme, salt, &  pepper.

Massage mixture all over the top of  the tuna steaks.
Place tuna in an oven proof  baking dish, cover, and place in the fridge  for at least 15 minutes.
Coat grill pan with cooking spray and heat on grill over medium high.
Place tuna on prepared pan and cook until preferred degrees of doneness, about 5 minutes.

Garnish with lemon wedges.

Serve hot &  straight away.

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