Take your tuna steak out of the refrigerator , unwrap it and place it on a plate at least one hour prior to cooking. This will allow it come close to room temperature.

Pat the fish with paper towels to dry. Then use 1 teaspoon each of soy sauce and toasted sesame oil and coat the entire tuna steak.

Mix the seeds, salt, pepper, granulated garlic, and Italian seasoning together in a small bowl. Sprinkle the seasoning mixture onto the tuna and coat both sides and all the edges. Press in the seeds to adhere well.

Using a cast iron or heavy stainless skillet add 1 tablespoon canola oil and 1 teaspoon sesame oil and bring the oil to smoking temperature. Turn on your vent fan if you have one. Carefully place the tuna into the skillet and sear for 50 to 60 seconds. Then use a metal turner and tongs to gently flip the steak to the other side. Sear for 50 to 60 seconds. Then use a pair of tongs to hold the steak vertically to sear the edges. Sear all edges about 30 seconds.

Place the finished steak on a plate or cutting board and tent it with foil for 3 to 5 minutes. The rare center will continue to heat up by doing this. Then to serve, use a very sharp knife to slice the tuna.
Serve warm or at room temperature.