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.
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, take them to the counter to be weighed and tell the staff how you would like it filleted. Now that is what I am talking about!
While I was there, I picked up some beautiful sushi-grade tuna steaks to make this great recipe for Seared Peppercorn Encrusted Tuna Steaks on the grill! I recommend pairing these tuna steaks with my Charleston Style Coleslaw and making my Key Lime Pie Lover’s Key Lime Pie for dessert!
- 2 tuna steaks- (about 6 ounces each- 1 1/5″ thick)
- 2 tablespoons coarsely grated peppercorns
- 1–2 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.
Did you enjoy these Seared peppercorn encrusted tuna steaks? Check out these related posts!