Pepper Seared Tuna Steaks

"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."
 
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photo by Mike417 photo by Mike417
photo by Mike417
photo by Willing To Try Anyt photo by Willing To Try Anyt
photo by skat5762 photo by skat5762
Ready In:
20mins
Ingredients:
9
Serves:
2
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ingredients

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directions

  • 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.

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Reviews

  1. This was very good, although I would use probably half of the pepper suggested. I do enjoy spicy food, but this was a little too peppery for my and my husband's taste buds. I agree, the sauce is excellent on other things... I served the tuna with a mixed baby green lettuce side, and sauteed snow peas, and they both got some of the sauce on them and it was delicious! I also served broiled, parmesean,covered thick sliced tomato with it. My husband asked me to make it again sometime, and I agree, it is worth doing again, low cal, tasty, and easy. Try it!!!
     
  2. My first successful tuna steaks! Every other time they were overcooked and flavor-lacking. Served them on a bed of mesclun and had to substitute a few rings of real onions and a leek instead of green onions. I threw in a sliced carrot and some grape tomatoes to make more of a salad too. Big hit. My mouth is still a little spiced from the peppercorns and I love it! excellent!
     
  3. Boy, oh boy, was this great! Thanks, s'kat, for another great way to serve tuna steaks. Ddidn't change a thing and the directions were totally clear. Thanks, again.
     
  4. This is a really good recipe. I have a sensitivity to pepper so I only used 1/2 teaspoon. The sauce seemed a little salty to me but maybe using more pepper would have offset the salty taste a little bit.It may have also been the soy sauce I used. The sauce was still really good. I think next time I makethis recipe, I will use a low sodium soy sauce. This recipe is easy to make. Thanks for a great recipe S'kat
     
  5. A very nice, quick and tasty recipe. I didn't have green onions so I used a shallot instead. I also grated 1/8 teaspoon of lemon rind into the pepper/sesame mixture. I used a mix of black, red and white pepper. Served it with sautéed shitake mushrooms and snow pea pods.
     
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Tweaks

  1. A very nice, quick and tasty recipe. I didn't have green onions so I used a shallot instead. I also grated 1/8 teaspoon of lemon rind into the pepper/sesame mixture. I used a mix of black, red and white pepper. Served it with sautéed shitake mushrooms and snow pea pods.
     

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