Pat tuna steaks dry using paper towels. This helps create a perfect grilled crust later.

In a bowl, mix olive oil, soy sauce, lemon juice, garlic, mustard and honey.

Sprinkle salt, pepper, paprika and chili flakes on both sides of tuna steaks evenly.

Coat tuna steaks in marinade. Let them rest for 10 to 15 minutes for flavor absorption.

Heat grill or grill pan on high heat. Brush lightly with oil to prevent sticking.

Place tuna steaks carefully on hot grill. Cook for about 2 to 3 minutes per side.

Use tongs to flip steaks gently. Grill other side until sear marks appear clearly.

Tuna should be lightly seared outside but still pink inside for best texture and flavor.

Remove from grill and let rest for 5 minutes. This keeps juices inside the fish.

Cut tuna into thick slices using a sharp knife. Slice against grain for tenderness.

Sprinkle fresh parsley over tuna slices. Add lemon juice for extra freshness if desired.

Serve immediately with sides like salad, rice or grilled vegetables for a complete meal.