Start by patting the ahi tuna steaks dry with paper towels to remove excess moisture. Season both sides generously with kosher salt and freshly ground black pepper. Let the seasoned tuna sit for a couple of minutes.

On a shallow plate, combine mixed sesame seeds. Press each seasoned tuna steak into the sesame seeds, coating both sides thoroughly. Place the tuna steaks in the refrigerator for about 10 minutes.

In a medium bowl, whisk together low-sodium soy sauce, rice vinegar, fresh lemon juice, honey, and minced garlic (if using) to create a flavorful dressing. Set aside.

In a large salad bowl, add fresh baby arugula. If desired, include thinly sliced shallots and diced avocado. Drizzle dressing over the arugula and toss gently to coat.

Place a skillet over high heat and allow it to get very hot. Add a tablespoon of neutral high-smoke oil and swirl to coat the pan evenly.

Carefully place the sesame-crusted tuna steaks into the hot skillet. Sear for 30-45 seconds on each side for rare, or up to 1-1.5 minutes for medium-rare doneness.

Once seared, remove the tuna steaks from the skillet and let them rest on a cutting board for about 1-2 minutes. Slice the tuna thinly against the grain.

Arrange the mixed arugula salad on plates and top with sliced sesame crusted tuna steaks. Drizzle with additional dressing and garnish with scallions or sesame seeds. Serve with lime or lemon wedges.