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| Grilled Tuna Steaks with Peppercorn Crust |
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When preparing Grilled Tuna, you should buy steaks cut about 1 1/2 inches thick. Also, whenever grilling fish, you must pay close attention to the fire's heat to prevent drying the meat too much.
You can buy a whole peppercorn mix in well-stocked grocery stores or at specialty markets. These mixes may include white, black, green, pink and/or red peppercorns. Although somewhat less complex in flavor, whole black peppercorns will do in place of the mix. Season fish with sea.
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| 2 |
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Tuna steaks, each about 1 pound and 1 1/2 inches thick |
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| 2 Tbs |
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extra-virgin olive oil |
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| 2-4 Tbs |
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whole peppercorn mix (to taste) |
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Vegetable oil for grill rack |
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| Build a
single level fire by spreading the coals evenly over the bottom of the grill. Set the cooking rack in place, cover the grill with the lid and let the rack heat up for about 5 minutes. The grill is ready when the coals are medium-hot. |
| Place whole peppercorn mix in the hopper of a spice grinder or coffee mill and pulse until peppercorns are coarsely ground, about 6 1-second pulses. |
| Cut the tuna steaks in half to make four equal pieces. Brush the tuna with olive oil, season with salt and press the peppercorns into all surfaces of the tuna. |
| Lightly dip a small wad of paper towels in vegetable oil; holding the wad in tongs, wipe the grill rack to coat the metal. Grill the tuna, uncovered turning once 2 to 3 minutes for rare, 4 to 5 minutes for medium rare. Serve with Soy Sauce and
Wasabi immediately. |
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| Servings: 4 |
| Preparation time: 5 minutes |
| Cooking time: 5 minutes |
| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
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