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Fish and Shellfish, Healthy Eating, Mains

Seared tuna with smoked black pepper

Seared tuna with smoked black pepper
Los Angeles Times

Just about every night this time of year, the most seductive smell breezes into my apartment like a taunt. Somewhere some neighbor has fired up a hardwood grill for dinner while I'm trapped with neither backyard nor Weber. It always ... Read more

Total time: 10 minutes | Serves 4
  • 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.

Note: Adapted from a recipe in "The '21' Cookbook" by Michael Lomonaco (Doubleday, 1995). Smoked black pepper is available at chefswarehouse.com.

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