Time 20m Yield 2 serving(s) Number Of Ingredients 9 Steps:
Combine black pepper and sesame seeds in bowl. Press tuna steaks into mixture, until coated. Heat sesame oil over medium-high heat. Add tuna steaks and sear about 1- 1 1/2 minutes each side (I like mine rare in the center, longer if you prefer well-cooked tuna). Transfer steaks to tented aluminum foil to keep warm. Add a touch more oil to pan, then add soy sauce and sherry. Add garlic and most of green onion (reserving some of the tops). If too much has boiled off, add a bit of red wine if necessary. Reduce heat and simmer until mixture is slightly reduced, scraping up any brown bits, about 1 minute. Spoon sauce over tuna steaks, and sprinkle remaining green onion on top. Note: if you want to make more of this sauce, it tastes fantastic, and goes great with rices, potatoes, roasted veggies, etc. In the photo, I cross-cut Italian bread, drizzled with olive oil and briefly toasted.
Time 20m Yield Four servings Number Of Ingredients 4 Steps:
Season the tuna with salt on both sides, then press the peppercorns into both sides. Heat the olive oil in a large cast-iron skillet until almost smoking. Add the tuna and lower the heat to medium. Sear the tuna until browned on the outside but still rare in the center, about 4 to 5 minutes per side. Thinly slice the tuna and fan the slices onto 4 plates. Serve immediately.
Yield Serves 4 Number Of Ingredients 6 Steps:
Sprinkle tuna steaks on both sides with salt, then sprinkle with coarsely cracked black pepper, pressing gently to adhere. Heat 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. Using tongs, transfer tuna steaks to platter. Tent platter loosely with foil to keep tuna steaks warm. Add soy sauce, then Sherry to same skillet. Reduce heat and simmer until mixture is slightly reduced, scraping up any browned bits, about 1 minute. Spoon sauce over tuna steaks. Sprinkle with chives or green onion tops.
Time 15m Yield 4 serving(s) Number Of Ingredients 9 Steps:
Rub 2 tbsp (25 mL) olive oil onto tuna steaks all over and coat top with peppercorns and salt. Heat remaining tablespoon of olive oil in a nonstick skillet over high heat. Add tuna peppercorn-side up. Fry for 2 minutes, flip and fry for 2 to 3 minutes, depending on thickness of fish. Remove tuna from pan and transfer onto serving plates. The fish should be rare. If you like it more cooked, fry another 2 minutes. Add red wine to skillet over high heat and reduce until 2 tbsp (25 mL) remain. Add balsamic vinegar and stock and reduce until 1/2 cup (125 mL) remains. Add cream and boil just until sauce begins to thicken. Season with salt and pepper. Spoon sauce around tuna.
