In a small bowl, combine soy sauce, sesame oil, everything-but-the-bagel seasoning, salt, pepper, lemon juice, and honey. Whisk to combine.

Place tuna steaks in a shallow dish and pour marinade over them. Cover and refrigerate for three to six hours (the longer the better).

In a frying pan over high heat, heat oil until very hot. Lay one tuna steak in the oil and cook for 45 seconds to one minute, depending on how rare you like it. Flip over and cook for an additional 45 seconds to one minute.

Remove from pan and lay on a cutting board to rest for five minutes.

Repeat with second tuna steak.

With a serrated knife, cut slices of tuna against the grain.

In a bowl, combine mango salsa ingredients. Cover and refrigerate until ready to serve.

In a bowl, mix sriracha mayo ingredients until combined.

Slightly toast tortillas.

Place mango salsa in the center of each and drizzle with sriracha mayo. Place sliced tuna steaks on top.