Seared Tuna Pepper Steaks
Vicki Butts (lazyme)
From Bon Appetit August 1999.
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- 4 7-oz
- ahi tuna steaks (each about 1-inch thick
- 1 Tbsp
- coarsely cracked black pepper
- 2 tsp
- sesame oil
- 2 Tbsp
- soy sauce
- 1/4 c
- dry sherry
- 2 Tbsp
- chopped fresh chives or green onion tops
1Sprinkle tuna steaks on both sides with salt, then sprinkle with coarsely cracked black pepper, pressing gently to adhere.
2Heat 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.
3Using tongs, transfer tuna steaks to platter. Tent platter loosely with foil to keep tuna steaks warm. Add soy sauce, then Sherry to same skillet.
4Reduce heat and simmer until mixture is slightly reduced, scraping up any browned bits, about 1 minute.
5Spoon sauce over tuna steaks. Sprinkle with chives or green onion tops.