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Herb Crusted Tuna Steak

Jun 18, 2017

Lightly-seared Yellowfin (Ahi) tuna steaks, raw in middle, flavoured with pepper 

Herb Crusted Tuna Steak

Serves:     Total: 15min     Prep: 5min     Cook: 10min


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)


- 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.