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Oak-Planked Peppercorn Tuna Steaks with Orange Mayonnaise

Photography: Becky-Stayner; Styling: Melanie J. Clarke
Yield 4 servings (serving size: 1 steak and 1 1/2 tablespoons orange mayonnaise)
Press on a flavorful crust of cracked peppercorns before placing the tuna steak on an oak plank. Char one side of plank, then flip and place the fish on the darkened, smoke-infused wood for an extra boost of flavor.


  • 1 (15 x 6 1/2 x 3/8-inch) oak grilling plank
  • 1/4 cup low-fat mayonnaise
  • 1/4 teaspoon grated orange rind
  • 2 tablespoons fresh orange juice
  • 2 teaspoons chopped fresh chives
  • 4 (6-ounce) Bluefin tuna steaks (about 1 inch thick)
  • Cooking spray
  • 1/2 teaspoon salt
  • 2 tablespoons mixed peppercorns, crushed

Nutrition Information

  • calories 245
  • caloriesfromfat 25 %
  • fat 6.7 g
  • satfat 1.2 g
  • monofat 1.7 g
  • polyfat 3 g
  • protein 40.1 g
  • carbohydrate 3.4 g
  • fiber 0.7 g
  • cholesterol 82 mg
  • iron 1.4 mg
  • sodium 528 mg
  • calcium 38 mg

How to Make It

  1. Immerse and soak plank in water for 1 hour; drain.

  2. Prepare grill, heating one side to medium and one side to high heat.

  3. Combine mayonnaise, rind, juice, and chives; stir well with a whisk. Chill.

  4. Lightly coat top of tuna with cooking spray. Sprinkle the tuna with salt; firmly press peppercorns into tuna.

  5. Place plank on grill rack over high heat; grill 5 minutes or until lightly charred. Carefully turn plank over; move to medium heat. Place tuna on charred side of plank. Cover and grill 10 minutes or until desired degree of doneness. Serve tuna with orange mayonnaise.