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Seared Black Pepper and Rosemary Crusted Tuna

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Seared Black Pepper and Rosemary Crusted Tuna

Active Time: 10 minutes   |   Total Time: 10 minutes   |   Serves Serves 4  |  Gluten Free

Ingredients
  • 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
Instructions

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.

This recipe was printed from:
https://jessicaseinfeld.com//recipes/seared-black-pepper-and-rosemary-crusted-tuna

Do it Step-by-step

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