Pat dry the tuna steaks with paper towels and place them in a large plastic zip-top bag.

In a small mixing bowl whisk together the balsamic vinegar, olive oil, honey, and salt; remove half of the sauce/marinade and transfer it to a small serving bowl. Set it aside.

Pour the rest of the marinade into the plastic bag with the tuna. Close the bag and massage the liquid around to coat the tuna steaks. Let stand for 10 minutes.

Combine the paprika, cayenne pepper, garlic powder, thyme, oregano, salt, and pepper in a small bowl.

Remove the tuna steaks from the marinade and sprinkle all sides with the seasoning mix, pressing down to adhere.

Heat a cast iron skillet over medium-high heat until smoking hot.

Add 2 tablespoons vegetable oil.

Place the tuna steaks in the pan; cook about 2 minutes per side for medium rare.

Transfer to a cutting board and let rest 3 to 5 minutes. Thinly slice and serve with the reserved sauce.