SEARED PEPPERCORN TUNA STEAK

Seared peppercorn tuna with wasabi honey sauce. Pair this keto-friendly super easy, very flavorful and satisfying dish with a salad of your choice (select from several below) for an easy meal that's sure to be a crowd pleaser. Remember to buy the best sushi-quality tuna you can get.

Course: dinner, lunch

Cuisine: International

Servings: people

Ingredients

TUNA & PEPPERCORN CRUST

4 6-7 ounce Ahi Tuna steaks, about 1-inch thick Get the best sushi quality tuna you can find
2 tbs coarse black pepper, freshly ground or cracked
2 tsp sesame oil (plain, not toasted), plus a little to coat the fish.
1 tsp Sel Magique Classic Blend

WASABI HONEY SAUCE

1 tbs olive oil
1.5 tbs soy sauce
1 tbs apple cider vinegar
1 tbs honey
1 tsp honey
1 tsp wasabi paste
1/2 tsp sesame oil (plain, not toasted)
1/2 tsp fresh lemon juice

Instructions

This recipe is really easy, provided you make the salad (browse ideas here) and sauce first.

WASABI HONEY SAUCE

In a small bowl, whisk all ingredients together, set aside.

TUNA & PEPPERCORN CRUST

A note about the pepper - coarse, chunky, cracked pepper works best - you want the grains to be about the size of sesame seeds. If you can adjust your pepper grinder to achieve a coarseness like this, great. If not, use a ziplock (heavy duty type works best), fill with whole black (and pink if you like) peppercorns, seal then crush with a mallet or heavy spoon.
Onto a flat plate add the crushed peppercorns and mix together with 1 teaspoon Sel Magique Classic Blend.
Heat 2 tbs of sesame oil in a large nonstick skillet to high, do not let it smoke.
Take the tuna and pat dry with paper towels. Very lightly coat with sesame oil. Press the steaks into the peppercorn and Magique mixture on all sides including the edges.
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.
Add steaks and sear until your desired doneness - more well-done: brown outside and just opaque in center, about 3 minutes per side. More rare (we prefer) sear for about 1 minute on each side. Using tongs, transfer tuna steaks to platter. Tent platter loosely with foil to keep tuna steaks warm. Drizzle with sauce or serve sauce on the side as a dipping sauce. Sprinkle with chives to garnish, if desired. Serve and enjoy!