Seared Black Pepper and Rosemary Crusted Tuna
Active Time: 10 minutes | Total Time: 10 minutes | Serves Serves 4 | Gluten Free
- 1 tablespoon whole black peppercorns
- 1 tablespoon chopped rosemary (about 2 sprigs)
- 2 8-ounce fresh tuna steaks (about 1-inch thick), such as albacore or yellow fin
- 2 teaspoons extra virgin olive oil (½ tsp. + ½ tsp. + 1 tsp.)
- ½ teaspoon kosher salt
- 1 lemon, cut into wedges
Crack the peppercorns with the back of a small skillet until coarse, being careful to make sure they are all cracked (you don’t want to break a tooth!).
Rinse the rosemary sprigs and pat dry. Pull the leaves off of each sprig then chop. Combine the cracked peppercorns and chopped rosemary on a plate.
Rub each steak with ½ teaspoon of oil and sprinkle with ¼ teaspoon of salt (⅛ teaspoon each side). Now sprinkle the pepper-rosemary mix over each side.
Place a large skillet or cast iron skillet on the stove. Turn the heat on to medium-high and add the remaining 1 teaspoon oil. Add the steaks and cook 2 to 3 minutes per side for medium-rare. Slice the steaks and serve with lemon wedges.
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