In a medium saucepan set over medium heat, add 2 tablespoons of the sesame oil and 2 tablespoons of the peanut oil and heat until shimmering.
Add the scallions, ginger and chile and cook, stirring occasionally, until completely softened and fragrant, about 3-4 minutes.
Add the HoneyBell juice, HoneyBell rind, apricot jam and soy sauce, and using a whisk or a spatula, stir to incorporate.
Simmer until the mixture takes on a light syrup consistency, about 10 minutes. Remove from the heat.
Place the sesame seeds, ground black pepper and salt on a plate and using your fingers, toss to combine.
Working with one tuna steak at a time, place the tuna steaks in the mixture, pressing gently and turning so that all sides are entirely covered in the mixture. Set aside.
In a large skillet or cast-iron pan, add the remaining tablespoon of peanut oil and the remaining tablespoon of sesame oil, and heat over medium-high heat until shimmering.
Add the tuna steaks and sear until browned on each side, about 1 minute per side.
Remove from the pan and set on a chopping board.
Meanwhile, spoon a generous amount of the Spicy HoneyBell Sauce onto each plate, or platter if serving family style.
Using a sharp knife, thinly slice the tuna and place on top of the sauce.
Garnish with the reserved scallions and serve immediately.