Recipe by GaylaJ
Big pepper flavor! I love freshly cracked black pepper so this is perfect for me. I have to back off the pepper a bit for my son's steak, though---just too much pepper for him. So adjust to suit your own taste. -adapted from License to Grill
Top Review by sissy254
I don't know how anyone could stand to eat so much pepper!! I did not use what was listed.. I simply cracked pepper on top of the steaks with a pepper-mill and patted the pepper in. I also squeezed a little lemon on top as I was cooking the steaks for extra flavor. I did not have any parsley for the butter, so I added some Cavender's Greek Seasoning. I served the tuna with Minute Rice. I put garlic powder and pepper into the water as it was boiling. When the rice was done, I squeezed a little more lemon juice into it. I put the tuna on top of the rice on a plate, and let the butter melt all over the steak and rice. DELICIOUS!
- 2 tablespoons kosher salt
- 1 cup freshly cracked black pepper
- 4 (8 ounce) tuna steaks, at least 1 inch thick
- 2 tablespoons olive oil
For the butter
- 1⁄2 cup unsalted butter, softened
- 1 teaspoon minced garlic
- 2 tablespoons fresh lemon juice (about 1/2 lemon)
- 1⁄4 cup roughly chopped fresh parsley
Directions See How It's Made
- Make the butter: Combine butter, garlic, lemon juice and parsley and mix well. Cover and refrigerate.
- In another small bowl, combine the salt and pepper and mix well. Press the tuna steaks into the mixture and coat on all sides; drizzle tuna lightly with olive oil.
- Grill over a medium-hot fire for 4-5 minutes per side for medium rare, depending on thickness.
- Serve with a large spoonful on the butter on top of each steak.