Ingredients:
6 tuna steaks (each 6 to 8 ounces) cut 1 inch thick
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
salt and freshly ground black pepper, to taste
3 to 4 tablespoons whole black peppercorns
Roasted Garlic Mayonnaise, or salsa
Preparation:
Place the tuna in a shallow bowl. Add the oil, lemon juice, salt and ground pepper. Turn the tuna to coat it well. Let it rest for 15 minutes, turning it once more.
Place the peppercorns in a double thickness of plastic bags. Using the handle of a heavy chef's knife or the blade of a cleaver, pound the peppercorns to crush them coursely. Place the crushed peppercorns in a shallow bowl.
When you are ready to cook the tuna, heat a nonstick skillet over medium heat. Dip the edges (not the flat top and bottom) of the tuna steaks into the crushed peppercorns.
Sear the tuna steaks in the skillet, in batches if neccessary, for 4 minutes per side for medium-rare fish. (If neccessary to prevent sticking, add 2 to 3 tablespoons of the marinade to the skillet.)
Serve with the Roasted Garlic-Orange Mayonnaise alongside.
Recipe courtesy:
Ten: All the foods we love... and 10 recipes from each by Sheila Lukins
