Fennel And Peppercorn Crusted Tuna Steaks
From christinem 14 years ago
- 20 to make
- Serves 2
Tuna steaks are seasoned with Italian porketta-type seasonings - garlic, fennel seed, rosemary, garlic and peppercorns - then pan-seared to perfection. This tuna is great served over sauteed spinach and mushrooms, or sun-dried tomato and basil couscous (or both! Read more ) See less
Ingredients
- 1 tbsp fennel seeds shopping list
- 1 tbsp peppercorns shopping list
- 1 tsp dried rosemary shopping list
- 1/4 tsp crushed red pepper flakes shopping list
- 2 cloves garlic shopping list
- 1/2 tsp kosher salt shopping list
- 2 tuna steaks shopping list
- 2 tbsp. olive oil shopping list
How to make it
- Crush fennel seeds, peppercorns, pepper flakes and dried rosemary in a mortar and pestle (or pulse once or twice in a spice grinder - you want them slightly ground, but not pulverized).
- Add garlic and salt, if using mortar and pestle, and smash until garlic is evenly distributed (will look like consistency of wet sand, not paste-like). If you used the spice grinder, coarsely chop garlic and leave on cutting board. Sprinkle with spice mixture and salt and press into with the side of a knife or bottom of pan until blended.
- Rinse tuna steaks and pat dry; press garlic-spice mixture into both sides of steaks. See Photo
- Place dry skillet over medium-high heat - let pan get hot. Gently place tuna teaks in pan.
- Cook about 2-3 minutes on each side for rare, 3-4 for medium (my preference!), carefully flipping with spatula. Just like with steak, it will "tell" you when it's ready to flip - when it's seared properly, the tuna will no longer stick to the pan. See Photo
- Remove from heat and cover for about 5 minutes.
- You can serve as is or slice into 1/2" slices.
Press mixture into tuna
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Tuna searing in pan
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People Who Like This Dish 2
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