The fish needs to be as dry as possible before going into the pan.
The flesh side could coated/dusted (potato starch, cornflour, wheat flour, polenta, oatmeal, etc)
Heat a hot pan, add a cooking oil with a high smoking temperature (eg canola/rapeseed oil), and place fish skin side down and lightly press the flesh down if it curls up. Leave to fry until the fish skin releases from the pan itself. You can check/peek at the level of crust on the skin before turning the fish over.
However if you meant to sear sushi grade Tuna, then you can coat this in something like peppercorns and/or other hard dried spices (chilli, coriander seeds, etc).
Apply oil to the tuna and place in to a ridiculously hot and dry pan. Sear like a steak to your preference.