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Thursday, December 9, 2010

Black Pepper-Crusted Ahi Tuna Steaks

I enjoyed this dish in a cute little restaurant downtown Spokane.  My friend, Noreen, and  I met for lunch last summer.  The Blackened  Ahi was tender and delicious.  The trick to cooking it, is to cook it rare or med rare.  Too done, and you end up with dry, chewy tuna.  Ruined!

Makes 4

1 1/2 tsp salt
1 tsp ground coriander
1/2 tsp paprika
1/4 tsp cayenne pepper
4 (6-oz) Ahi steaks, about 1 1/2" thick (ask for "sear" or "sushi" grade if cooking medium rare)
4 tbsp fresh coarsely ground black pepper
2 tbsp vegetable oil
1 lemon, quartered

In a small bowl, combine the salt, coriander, paprika, and cayenne pepper. Lay the tuna steaks out on a plate, and sprinkle the spice mixture evenly on both sides. Then coat the tuna on both sides with the black pepper, and gently press it in so that it adheres to the surface, being careful not to smash the flesh. 

Recipe from

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