• Rinse the tuna steaks; pat dry.
  • Premix the salt and cayenne pepper. Apply the mix to all sides of the tuna steaks.
  • Heat the rice bran oil on medium-high in a non-stick frying pan. Cook the peppercorns in the mixture until they soften and pop, about 5 minutes. Suggest putting a lid on top.
  • Gently place the seasoned tuna in the skillet and cook about ½ minute per side for very light searing or longer as desired. 
  • Remove from heat, let cool, turning the fish often.
  • Using a sharp knife, cut the fish cleanly across the grain into 6 mm thick slices and lay on plates. 
  • Garnish with vegetables.
  • Can add white wine to the remaining juices in the pan. Done while hot. Spoon the white wine peppercorn sauce evenly over the sliced fish


  • 2 thick, very fresh, sashimi-quality ahi (yellowfin) tuna steaks - about 30-35 mm thick, about 140 gm each
  • ¾ teaspoon salt
  • ¼ teaspoon cayenne pepper (or a little chili powder)
  • 1 teaspoon whole black peppercorns
  • 2 tablespoons rice bran oil
  • ¼ cup white wine (optional)