Serve Peppercorn Tuna with a fresh spinach salad, Golden Raisin Couscous, and Gingered Pear Pie.
2 (4-ounce) tuna steaks (3/4 inch thick)
1/2 teaspoon olive oil
1/4 teaspoon salt
1 teaspoon whole black peppercorns, crushed
1/2 teaspoon whole pink peppercorns, crushed
1/2 teaspoon whole green peppercorns, crushed
Lemon wedges (optional)
Fresh sage sprigs (optional)
How to Make It
Brush both sides of each tuna steak evenly with oil; sprinkle with salt. Combine crushed peppercorns; press into both sides of each steak.
Place a medium cast-iron skillet over high heat until almost smoking. Add steaks; cook 4 to 5 minutes on each side or until fish flakes easily when tested with a fork. If desired, garnish with lemon wedges and sage sprigs.
Cooking Light Light Cooking for Two
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