Seared Tuna In Black Pepper Crust 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.

PEPPER-CRUSTED TUNA

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.

SEARED RED AND BLACK PEPPER CRUSTED TUNA WITH PINEAPPLE-RED CHILE SAUCE AND SEASONED FRENCH FRIES

Steps:

• Place pineapple juice in a medium saucepan over high heat and reduce to 3 cups. Heat olive oil in a medium saucepan over medium heat. Add the onions and garlic and cook until soft. Add the ancho and chile de arbol powder and cook for 2 minutes. Add the reduced pineapple juice, bring to a boil, and cook until reduced to 2 cups. Place mixture in a blender and blend until smooth. Strain into a clean medium saucepan over medium heat, add the honey and cook for 5 minutes. Season with salt and pepper to taste.
• Mix together the spices in a medium bowl. Brush the tuna on each side with olive oil and season with salt. Dredge 1 side of each tuna in the spice mixture. Heat a cast iron skillet over medium-high heat until almost smoking. Add 1 tablespoon of olive oil and sear the tuna spice-side down for 2 to 3 minutes, until a crust forms. Turn over and continue cooking for 1 to 2 minutes for rare doneness.
• Mix together the salt, ancho powder and cumin in a small bowl. Heat vegetable oil to 325 degrees F in a fryer. Fry the potatoes in batches until lightly browned. Drain on paper towels. Increase the temperature of the oil to 375 degrees, put the potatoes, in batches, back into the oil and fry until brown and crisp. Remove the fries from the oil with a slotted spoon to a plate lined with paper towels and immediately season with the spice mixture.

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:

• 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.

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.

PEPPER SEARED TUNA STEAKS

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.