Recently I found myself a bachelor as my family has been away on vacation. This being the case I have been catching up on projects around the house and thereby keeping myself quite occupied. The other day I wanted to make something quick and I found this:
Seared Black Pepper-Crusted Ahi Tuna Steaks
Recipe courtesy of about.com
Makes 4 Seared Black Pepper-Crusted Ahi Tuna Steaks
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
1 1/2 tsp salt
1 tsp ground coriander
1/2 tsp paprika
1/4 tsp cayenne pepper
4 (6-oz) Ahi steaks, about 1 1/2″ thick (ask for “sear” or “sushi” grade if cooking medium rare)
4 tbsp fresh coarsely ground black pepper
2 tbsp vegetable oil
1 lemon, quartered
In a small bowl, combine the salt, coriander, paprika, and cayenne pepper. Lay the tuna steaks out on a plate, and sprinkle the spice mixture evenly on both sides. Then coat the tuna on both sides with the black pepper, and gently press it in so that it adheres to the surface, being careful not to smash the flesh.
Place a thick-bottomed frying pan, or cast iron skillet, on med-high heat, until very hot. Add the oil, and sear the tuna steaks for about 2 minutes per side, or until desired doneness is reached. Serve with fresh lemon.
As I was only cooking for myself I halved this recipe. It literally took 10 minutes to make this great meal! One thing I do need to say, please, please, please don’t overcook your fish. You have no idea what you are missing by cooking fish until it becomes cardboard. Cooked properly you might never want beef again! Tuna is especially important to cook properly. No more than 2 minutes per side of steak, I mean this literally. Any longer and you have killed it! The dry seasoning makes a spectacular crust and searing the steaks reinforces that. Internally the fish is juicy and buttery which is exactly what you are looking for. Having two steaks I had a second steak for swooning at lunch the following day.