Sesame-Pepper Tuna Steaks

• 2 tsp. whole black peppercorns
• 2 tbsp. sesame seeds
• 1/2 tsp. salt
• 4 tuna steaks
• 2 tbsp. olive oil
• Radish-Carrot salad

1. Make Radish-Carrot Salad.
2. Cover and refrigerate at least 1 hour.
3. With mortar and pestle (or in a zip-seal plastic bag), lightly crush peppercorns.
4. Transfer to shallow plate, add sesame seeds and salt, and stir to combine.
5. Lay tuna steaks, one at a time, in peppercorn mixture, pressing it into flesh to coat.
6. In 10-inch skillet, heat oil over medium heat.
7. Add tuna steaks and cook 2 minutes per side for medium-rare.
8. Transfer tuna steaks to serving plates and top with Radish-Carrot Salad.
9. Radish-Carrot Salad: In small saucepan, bring 1/4 cup distilled white vinegar, 2 tablespoons sugar, and 1/4 teaspoon salt to a boil over medium heat and boil 5 minutes, or until slightly reduced.
10. Transfer to medium bowl and cool to room temperature.
11. Shave 2 carrots into thin, wide ribbons with a vegetable peeler and add to dressing.
12. Thinly slice 6 o 8 radishes and cut each slice into 1/4-inch-wide strips.
13. Add radishes to carrots and toss to combine.Makes 4 servings/45 calories, 1 g fat per 1/2 cup

whole black peppercorns, sesame seeds, salt, olive oil, salad

Taken from www.delish.com/recipefinder/sesame-pepper-tuna-steaks-4243 (may not work)