Peppered Ahi Tuna Recipes

PEPPER CRUSTED TUNA STEAK

Steps:

• Mix the basil, thyme and the black pepper together. Season the tuna with the mixture. In a hot saute pan, add the olive oil and sear the tuna until cooked rare or to desired temperature. Remove the tuna. Then add the bok choy with the wasabi, fish stock and the soy sauce to the hot saute. Reduce the stock by a quarter. Remove from heat and ladle the soy wasabi broth into the bowls and place the cooked tuna on the top of top of the bok choy.

SEARED AHI TUNA STEAKS

Steps:

• Season the tuna steaks with salt and cayenne pepper.
• Melt the butter with the olive oil in a skillet over medium-high heat. Cook the peppercorns in the mixture until they soften and pop, about 5 minutes. Gently place the seasoned tuna in the skillet and cook to desired doneness, 1 1/2 minutes per side for rare.

SEARED AHI TUNA WITH LAVENDER-PEPPER CRUST

Steps:

• If using the center-cut ahi tuna, trim and cut the tuna into a block approximately 2 inches across; then cut into 1-inch steaks.
• Crush the salt, peppercorns, fennel seeds, and lavender with a mortar and pestle or a rolling pin.
• Lightly oil the tuna with 2 teaspoons of the olive oil; evenly coat the tuna with the lavender-pepper mixture, patting off any excess.
• In a heavy bottomed sauté pan or a cast-iron pan, heat the remaining 1 tablespoon olive oil.
• Increase the heat to high and place the tuna in the pan.
• Sear for 1 minutes, then turn over carefully, reducing the heat to medium.
• Sear the other side for 1 more minutes until medium rare.
• Remove from heat and immediately refrigerate the tuna for at least 1 hour but no more than 3 hours.
• To serve, arrange the greens on chilled individual serving plates.
• Drizzle with Mustard Seed Dressing.
• Thinly slice the tuna and arrange on top of the dressed greens.
• For the mustard seed dressing:.
• Preheat oven to 375°F.
• Place mustard seeds in a baking pan.
• Place in oven and roast for a couple of minutes (watch carefully so the seeds don't burn).
• Remove from oven and let cool.
• Whisk all the ingredients together and season to taste.

SEARED TUNA PEPPER STEAKS

Steps:

• Press 1/2 teaspoon cracked pepper onto each side of each tuna steak and sprinkle lightly with salt. Heat oil in heavy medium skillet over medium-high heat. Add tuna to skillet and sear until cooked to desired doneness, about 3 1/2 minutes per side for medium. Transfer tuna to plates; tent with foil to keep warm.
• Add butter and shallots to same skillet. Sauté over medium heat until shallots soften, about 3 minutes. Remove skillet from heat. Add broth, then brandy. Place skillet over high heat and boil until sauce is reduced to 1/3 cup, about 8 minutes. Season with salt and remaining 1/4 teaspoon pepper. Spoon sauce over tuna.

SEARED TUNA PEPPER STEAKS

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.