I finally made it over to my local seafood market and it was an eye-opening experience. The freshness, variety and quality level of the seafood available at Captain Mike’s now makes me balk at the idea of getting fish at my supermarket.

Weighing crab at Captain Mike's fish market.

Weighing crab at Captain Mike’s fish market.

When I showed up, I’m sure I had a puzzled expression on my face. As you walk in there is a wall of coolers filled with whole fish in addition to live crabs and lobsters on the premises and sushi grade fillets, shellfish and oysters ready to take home. Customers are advised to put gloves on, select their whole fish from the coolers, then take them to the counter to be weighed. From there, you instruct the staff on how you want them filleted. Now that is what I am talking about! Talk about getting things the way you want!

While there I picked up some beautiful sushi-grade tuna steaks. Here is a simple way to prepare seared tuna on the grill.


Seared Peppercorn Encrusted Tuna Steaks

  • Author: Robyn


  • 2 tuna steaks- (about 6 ounces each- 1 1/5″ thick)
  • 2 tablespoons coarsely grated peppercorns
  • 12 teaspoons salt (to taste)
  • 1/4 cup sesame oil.


Dip each filet into the sesame oil so it is well coated on all sides.

On a small plate, arrange your coursely ground peppercorns and salt evenly. Dip each filet into the peppercorns so that they form a thick crust on both sides. Add more peppercorns if need be to ensure the tuna is well crusted on both sides.

Heat your grill to medium-high heat (about 400 degrees).

Sear the tuna steaks on each side for no longer than 2.5 minutes.

Serve with low sodium soy sauce and wasabi. The tuna will be rare (sushi style) in the middle and seared on the outsides. If you do not like rare tuna then cook the steaks longer on the grill to your desired doneness.

This dish is great paired with my chipotle cilantro coleslaw.


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