Pepper Crusted Seared Ahi Tuna With Tahini Sauce

• For the Tuna:
• A thick piece of sushi grade Ahi tuna (about 1 lb) or 2 smaller pieces
• 1/2 tablespoon whole black peppercorns
• 1/2 tablespoon butter
• 1/2 tablespoon canola oil
• 1/2 teaspoon Piment D'Espelette (or hot paprika, or a pinch of cayenne)
• kosher salt
• freshly ground black pepper
• For the Tahini Sauce:
• 1/2 cup water
• 1/4 cup tahini
• 2 tablespoons champagne vinegar (or white wine vinegar)
• 2 tablespoons fresh Meyer lemon juice (or regular lemon)
• 1 to 2 teaspoons honey
• 1 tablespoon dijon mustard
• 1 garlic clove, minced
• 1/2 teaspoon salt
• freshly ground black pepper to taste

1. Mix all ingredients for the tahini sauce in a mason jar and shake vigorously. If the dressing looks too thick, add another tablespoon of water, if it looks a bit runny, add a little more tahini until a nice and creamy consistency. Add more salt if desired, set aside and make the tuna.
2. Sprinkle the tuna all over with kosher salt (about 1/2 tablespoon), the Piment D'Espelette and freshly ground black pepper. If possible, set your pepper grinder to a thick setting and grind enough pepper to cover both sides of fish. I usually pick up the fish and dip the side edges in the spices that didn't make it on the fish. You can also crack the pepper manually in a mortar and pestle or place in a zip log bag and smash with bottom of a pan.
3. Heat the oil and butter together until butter is melted, add the whole black peppercorns and cook over medium heat until peppercorns pop, about 5 minutes.
4. Raise heat to medium high, add the tuna and sear a couple of minutes.rnFlip the fish and sear another 2 minutes.
5. If you like your fish to be less raw, sear 3 or 4 minutes per side. It also depends on the thickness of the tuna. Remove tuna from pan and slice against the grain.
6. Arrange nicely on plate, spoon some of the juices along with the whole peppercorns (they will be soft and delicious after cooking them) over the tuna and drizzle some Tahini Sauce over. The tuna is also wonderful just on its own.

tuna, whole black peppercorns, butter, canola oil, piment duespelette, kosher salt, freshly ground black pepper, tahini sauce, water, tahini, champagne vinegar, fresh meyer, honey, mustard, garlic, salt, freshly ground black pepper

Taken from food52.com/recipes/38858-pepper-crusted-seared-ahi-tuna-with-tahini-sauce (may not work)