DIRECTIONS
1. Pat tuna dry with a paper towel to remove excess moisture, then season them generously with salt on all sides.
2. Heat a splash of olive oil in a pan on medium-high heat for about 2 minutes. Then, add the tuna steaks; for medium-rare, sear them 3 minutes on one side and 2 minutes on the other (keep in mind that some stovetops heat differently, so aim for an internal temperature of about 125 F-or higher, if desired). Then remove the tuna steaks from the pan, and let them rest for 5 minutes. Thinly slice both steaks until you have about 3-4 slices per taco.
3. In the same pan, add a little more olive oil, then toast the tortillas on high heat for 30-60 seconds per side.
4. To prepare the tacos, top the tortillas with a drizzle of chili sauce, sliced tuna, pineapple, red onion, and a little more chili sauce. Enjoy!