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Home Freched Lamb Rack With Red Wine

Fennel And Peppercorn Crusted Tuna Steaks Recipe

Ingredients

How to make it

  • Crush fennel seeds, peppercorns, pepper flakes and dried rosemary in a mortar and pestle (or pulse once or twice in a spice grinder - you want them slightly ground, but not pulverized).
  • Add garlic and salt, if using mortar and pestle, and smash until garlic is evenly distributed (will look like consistency of wet sand, not paste-like). If you used the spice grinder, coarsely chop garlic and leave on cutting board. Sprinkle with spice mixture and salt and press into with the side of a knife or bottom of pan until blended.
  • Rinse tuna steaks and pat dry; press garlic-spice mixture into both sides of steaks. See Photo
  • Place dry skillet over medium-high heat - let pan get hot. Gently place tuna teaks in pan.
  • Cook about 2-3 minutes on each side for rare, 3-4 for medium (my preference!), carefully flipping with spatula. Just like with steak, it will "tell" you when it's ready to flip - when it's seared properly, the tuna will no longer stick to the pan. See Photo
  • Remove from heat and cover for about 5 minutes.
  • You can serve as is or slice into 1/2" slices.
Press mixture into tuna   Close
Tuna searing in pan   Close

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The Cook

christinem Worcester, MA

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