Grind or crush the peppercorns in a spice blender.
Season tuna steaks with a pinch of salt and some of the cayenne, honey, soy sauce, and olive oil.
Heat olive oil in a nonstick pan over medium-high heat.
Place the tuna steaks in the pan, turning it halfway and reducing heat to medium when the first side is browned for about 3 minutes.
Drizzle the peppercorns over the tuna and shake the pan so that the beads fall uniformly over the fish.
Add the butter to the pan and tilt the pan away from you to keep the pepper beads from becoming too hot.
Remove the steaks from the pan and let them rest for 2 minutes.
Serving Suggestions: Sprinkle the sesame seeds and green onions over the tuna and serve with lime wedges.