Name: Pan-Seared Pepper-Crusted Tuna Steaks
Total time: 20 min
Ingredients: 4 teaspoons cracked black peppercorns (or cracked white peppercorns); 4 tuna steaks , 8 ounces each and about 1 inch thick; 2 tablespoons vegetable oil

Why This Recipe Works

We went the minimalist route for our pan-seared tuna steak recipe, coating our tuna in oil, then with pepper or sesame seeds, and then simply cooking it for five minutes or less over high heat and turning it once, until it was rare to medium-rare.

Before You Begin

Most members of the test kitchen staff prefer their tuna steaks rare to medium-rare; the cooking times given in the recipe are for steaks cooked to these two degrees of doneness. For tuna steaks cooked medium, observe the timing for medium-rare, then tent the steaks with foil for 5 minutes before slicing. If you prefer tuna steaks cooked so rare that they are still cold in the center, try to purchase steaks that are 1 1/2 inches thick and cook them according to the timing below for rare steaks. Bear in mind, though, that the cooking times below are estimates; check for doneness by nicking the fish with a paring knife. To cook only two steaks, use half as many peppercorns, reduce the oil to 2 teaspoons on both the fish and in the pan, use a 10-inch nonstick skillet, and follow the same cooking times.

Instructions

Spread cracked peppercorns in shallow baking dish or pie plate. Pat tuna steaks dry with paper towel; use 1 tablespoon oil to rub both sides of steaks, then sprinkle with salt and pepper. Press both sides of each steak in peppercorns to coat.

Heat remaining 1 tablespoon oil in 12-inch nonstick skillet over high heat until just beginning to smoke; swirl to coat pan. Add tuna steaks and cook 30 seconds without moving steaks. Reduce heat to medium-high; continue to cook until seeds are golden brown, about 1 1/2 minutes. Using tongs, carefully flip tuna steaks; cook, without moving steaks, until golden brown on second side, about 1 1/2 minutes for rare (opaque at perimeters and translucent red and cool at center when checked with tip of paring knife) or 3 minutes for medium-rare (opaque at perimeters and reddish pink at center). To serve, cut into 1/4-inch-thick slices. Serve with sauce or salsa (see related recipes), if desired.