Chop the tuna steak into small cubes. Sear the fresh tuna steak over high heat until it reaches a perfect medium doneness (about 1 minute per side). Place it in a medium-sized bowl and set it aside.

Place the eggs in a small pot of boiling water and cook until hard-boiled. Peel the eggs, remove the yolk,  and cut them into uniform cubes. Place the boiled egg whites in the bowl with the cooked tuna.

Add the Miracle Whip (or mayo), honey mustard, lemon juice, dill relish, garlic powder, paprika, sea salt, and black pepper to the bowl. Gently fold the ingredients using a light touch to keep the tuna flakes and egg cubes intact.

Slice each pita half to create a pocket. Generously spoon the fresh tuna salad into each pita until full. Add sliced tomato and arugula (optional) and serve.