Pepper Crusted Tuna Steak Recipes

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PEPPER SEARED TUNA STEAKS



Pepper Seared Tuna Steaks image

This spicy pepper coating and asian-style sauce prove that you can't go wrong with the simplest of ingredients. Add a touch of chili-garlic paste to the sauce for a hint of fire. This recipe is altered from original Bon Appetit.

Provided by skat5762

Categories     Tuna

Time 20m

Yield 2 serving(s)

Number Of Ingredients 9

2 tuna steaks
2 tablespoons coarsely cracked black pepper
2 tablespoons sesame seeds
4 teaspoons sesame oil
4 garlic cloves, minced
4 tablespoons soy sauce
1/2 cup dry sherry
1 dash red wine, as needed
2 tablespoons chopped green onions

Steps:

  • Combine black pepper and sesame seeds in bowl.
  • Press tuna steaks into mixture, until coated.
  • Heat sesame oil over medium-high heat.
  • Add tuna steaks and sear about 1- 1 1/2 minutes each side (I like mine rare in the center, longer if you prefer well-cooked tuna).
  • Transfer steaks to tented aluminum foil to keep warm.
  • Add a touch more oil to pan, then add soy sauce and sherry.
  • Add garlic and most of green onion (reserving some of the tops).
  • If too much has boiled off, add a bit of red wine if necessary.
  • Reduce heat and simmer until mixture is slightly reduced, scraping up any brown bits, about 1 minute.
  • Spoon sauce over tuna steaks, and sprinkle remaining green onion on top.
  • Note: if you want to make more of this sauce, it tastes fantastic, and goes great with rices, potatoes, roasted veggies, etc.
  • In the photo, I cross-cut Italian bread, drizzled with olive oil and briefly toasted.

PEPPER-CRUSTED TUNA



Pepper-Crusted Tuna image

Provided by Molly O'Neill

Categories     easy, quick

Time 20m

Yield Four servings

Number Of Ingredients 4

2 12-ounce tuna steaks
2 teaspoons kosher salt
4 tablespoons black peppercorns, cracked
2 tablespoons olive oil

Steps:

  • 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.

Nutrition Facts : @context http, Calories 262, UnsaturatedFat 6 grams, Carbohydrate 4 grams, Fat 8 grams, Fiber 2 grams, Protein 42 grams, SaturatedFat 1 gram, Sodium 427 milligrams, Sugar 0 grams, TransFat 0 grams

SEARED TUNA PEPPER STEAKS



Seared Tuna Pepper Steaks image

A spicy pepper coating and an Asian-style sauce give these tuna steaks an intense flavor. Joan serves mashed or oven-roasted sweet potatoes alongside. Look for the sesame oil in the Asian foods section of the supermarket.

Provided by Joan Brett

Categories     Low Carb     Quick & Easy     Dinner     Tuna     Bon Appétit     Colorado

Yield Serves 4

Number Of Ingredients 6

4 6- to 7-ounce ahi tuna steaks (each about 1 inch thick)
1 tablespoon coarsely cracked black pepper
2 teaspoons oriental sesame oil
2 tablespoons soy sauce
1/4 cup dry Sherry
2 tablespoons chopped fresh chives or green onion tops

Steps:

  • Sprinkle tuna steaks on both sides with salt, then sprinkle with coarsely cracked black pepper, pressing gently to adhere. Heat sesame oil in large nonstick skillet over high heat. Add tuna steaks and sear until brown outside and just opaque in center, about 3 minutes per side. Using tongs, transfer tuna steaks to platter. Tent platter loosely with foil to keep tuna steaks warm. Add soy sauce, then Sherry to same skillet. Reduce heat and simmer until mixture is slightly reduced, scraping up any browned bits, about 1 minute. Spoon sauce over tuna steaks. Sprinkle with chives or green onion tops.

PEPPERCORN-CRUSTED TUNA



Peppercorn-Crusted Tuna image

The depth of flavour of the peppercorns contrasts beautifully with the tuna. This is a tuna version of pepper steak. From the LCBO magazine.

Provided by evelynathens

Categories     Tuna

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9

3 tablespoons olive oil
4 (8 ounce) tuna steaks (250 g)
2 tablespoons cracked peppercorns
1 tablespoon kosher salt
1/2 cup red wine
1 tablespoon balsamic vinegar
1 cup veal stock or 1 cup chicken stock
2 tablespoons whipping cream
salt & freshly ground black pepper

Steps:

  • Rub 2 tbsp (25 mL) olive oil onto tuna steaks all over and coat top with peppercorns and salt.
  • Heat remaining tablespoon of olive oil in a nonstick skillet over high heat.
  • Add tuna peppercorn-side up.
  • Fry for 2 minutes, flip and fry for 2 to 3 minutes, depending on thickness of fish.
  • Remove tuna from pan and transfer onto serving plates.
  • The fish should be rare. If you like it more cooked, fry another 2 minutes.
  • Add red wine to skillet over high heat and reduce until 2 tbsp (25 mL) remain.
  • Add balsamic vinegar and stock and reduce until 1/2 cup (125 mL) remains.
  • Add cream and boil just until sauce begins to thicken.
  • Season with salt and pepper.
  • Spoon sauce around tuna.

Nutrition Facts : Calories 594.5, Fat 25.6, SaturatedFat 6.5, Cholesterol 96.5, Sodium 1858.8, Carbohydrate 33.4, Fiber 13.2, Sugar 0.5, Protein 58.6

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