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Thon Au Poivre (Peppered Tuna Steak)
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Description
The peppery crust with a salty/sweet dipping sauce was just wonderful. I used a combination of black, white and pink peppercorns, along with some coriander. Feel free to just use one of those pre-mixed pepper combinations you can get at most any grocery store.
Ingredients
- 3 Tablespoons Low Sodium Soy Sauce
- 2 Tablespoons Water
- 1 Tablespoon Lime Juice
- 1 teaspoon Fresh Ginger, Peeled And Grated
- 1 teaspoon Sugar
- 1 whole Scallion, Thinly Sliced
- 24 ounces, weight (four 4-6 Ounce Pieces) Yellowfin Tuna Steaks
- 1-½ teaspoon Black Pepper Corns
- ½ teaspoons White Pepper Corns
- ½ teaspoons Pink Pepper Corns
- 1 teaspoon Coriander Seeds
- 1 teaspoon Olive Oil
Preparation
Combine and stir first six ingredients to make the dipping sauce; set aside.
Coarsely crush the spice mixture using a mortar and pestle or spice grinder. (You may substitute any pepper conbination, including pre-mixed varieties available in most grocery stores.) Spread evenly over both sides of tuna steaks, pressing it into the flesh.
Heat oil in a skillet over medium high heat. Sear tuna, turning once, about 3 to 4 minutes per side, or until rare to medium-rare.
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