Pepper-Crusted Tuna
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 212-ounce tuna steaks
- 2teaspoons kosher salt
- 4tablespoons black peppercorns, cracked
- 2tablespoons olive oil
Nutritional analysis per serving (4 servings)
262 calories; 8 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 4 grams carbohydrates; 2 grams dietary fiber; 0 grams sugars; 42 grams protein; 427 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Season the tuna with salt on both sides, then press the peppercorns into both sides. Heat the olive oil in a large cast-iron skillet until almost smoking. Add the tuna and lower the heat to medium. Sear the tuna until browned on the outside but still rare in the center, about 4 to 5 minutes per side. Thinly slice the tuna and fan the slices onto 4 plates. Serve immediately.
Private Notes
Comments
Great technique for cooking. Marinated first in ginger/soy/sesame oil/scallion and added sesame seeds to the pepper crust. Next time I will serve with a light wasabi sauce.
My albacore tuna comes from Sitka Seafood. It’s about 1/2 of a small fish and each piece weighs about 8 ounces. I cut it into four ‘steaks’ about 1” thick plus a small ‘pyramid’. I sauté the steaks for 1 to 1.5 minutes per side for medium rare. The pyramid is sautéed for about 30 seconds per side. Tuna cooked this way takes no time at all and is vastly superior to canned tuna. It can be used with salads and pasta dishes.
Great technique for cooking. Marinated first in ginger/soy/sesame oil/scallion and added sesame seeds to the pepper crust. Next time I will serve with a light wasabi sauce.
Simple, fast and elegant.
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