Seared Tuna

1 package (previously frozen) tuna filets (2 piece)
2 Tb. prepared dijon mustard
2 Tb. honey
2 Tb red vinegar
1 Tb. reduced sodium soy sauce
1 Tb. olive oil

Prepare marinade in square flat ziplock container. Coat fish, snap on lid, refrigerate for 1 hour.  In your heavy skillet, heat 1 Tb. olive oil over medium high heat.  Sear steaks for 3 minutes per side. Use a timer.  Fish will be slightly pink in center when cooked.  I served mine on sushi rice with black sesame seeds, asparagus, and cherry tomatoes.