Pepper Seared Tuna Steaks

Pepper Seared Tuna Steaks

  • Prep Time: 10 mins
  • Total Time: 20 mins
  • Servings: 2

    • About This Recipe

    “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.”

    Ingredients

  • 2tuna steaks
  • 2tablespoonscoarsely cracked black pepper
  • 2tablespoonssesame seeds
  • 4teaspoonssesame oil
  • 4garlic cloves, minced
  • 4tablespoonssoy sauce
  • 1/2 cupdry sherry
  • 1dashred wine, as needed
  • 2tablespoonschopped green onions

    • 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.

    • Reviews

  • “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!!!”

  • “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!”

  • “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.”

  • “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”

  • “Wow was this good!! Served over rice to catch the sauce. Love it!”

  • “An absolute favourite – just dont over cook the tuna and remember – good tuna is worth the price!”

  • “Awesome recipe!! Super easy to follow. I didn’t have red wine or sherry but the tuna steaks turned out really tasty. Used a charcoal Weber grill.”

  • “I actually needed a recipe for a couple of tuna steaks that were cooked and left over from the night before. This recipe was perfect. I added some sauteed asparagus and cubed the tuna steaks for a quick stir fry with the recipe for the sauce. It was wonderful and quick. Some brown rice rounded off the meal. Thanks for posting!”

  • “Great Recipe!!”

  • “This was a fairly easy recipe to do and made a fantastic dinner.You would pay a lot of money for something like this in a restaurant.The one thing I’d do different next time is use two pans on the stove.I’d use one to do the sauce and then do the tuna in the other pan so that you could time it to have both ready at the same time.Thanks for the recipe s’kat!”

  • “This was incredible.I did not have sesame seeds or green onions and it still was 5 star!I just wish I had made something to put that incredible sauce over.Next time I will make a noodle bowl as a side and use the left over sauce.”

  • “Delicious!!Prepared last night without changing any ingredients and it was perfect.A keeper.Great presentation, also. I served with roasted brussels sprouts and red peppersalong with fried rice and Italian baked bread to complete the meal..”

  • “This was delicious. I used the suggestion of one of the reviewers to serve it with a spring green salad and cherry tomatoes.The sauce made a great salad dressing.I also served garlic bread.My husband said he felt like he was at a really good restaurant.”

  • “After reading this recipe, I immediately, went shopping, remembering, that my local market had tuna steaks on sale.The timing of 1 – 1 1/2 minutes was perfect and it worked well on a bed of fresh cooked spinach.Surrounding it with cherry tomatoes, made a perfect picture.This recipe will stay on my radar.”

  • “Great recipe! Served on a bed of spring greens with cherry tomatoes.”

  • “Excellent!My husband and I absolutely love it.It’s super simple as well.Thank you for sharing this one!”

  • “Very tasty indeed.I used half quantities of peppercorns as one reviewer suggested but will use full amount next time.I didn’t have quite enough soy sauce so topped up with nam pla which worked well.Will be adding this to my repertoire.”

  • “Fast to make and delicious.”

  • “Good! Easy to make!”

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