Total time: 10 minutes | Serves 4
Note: Adapted from a recipe in "The '21' Cookbook" by Michael Lomonaco (Doubleday, 1995). Smoked black pepper is available at chefswarehouse.com.
- 4 top-quality tuna steaks, 6 to 8 ounces each, 1 inch thick
- 1/2 cup panko (Japanese bread crumbs)
- 4 tablespoons smoked black pepper
- Salt to taste
- 4 tablespoons extra-virgin olive oil
Step 1Let the tuna come to room temperature.
Step 2In a shallow dish, combine the panko and smoked pepper. Season the tuna well on both sides with salt. Dredge the tuna steaks in the pepper mixture, coating well on all sides and pressing to make the crumbs and pepper adhere.
Step 3Heat the oil in large heavy skillet over medium-high flame. Place the tuna in the hot oil and sear 2 to 3 minutes on each side for medium rare (if you want a complete crust, sear 2 minutes on each side and about 1 minute to sear edges). Serve immediately.
433 calories; 55 grams protein; 15 grams carbohydrates; 2 grams fiber; 16 grams fat; 2 grams saturated fat; 102 mg. cholesterol; 114 mg. sodium.
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