Pepper Crusted Ahi Tuna With Tahini Sauce
- 1 piece ahi tuna sushi grade, or 2 smaller pieces
- 1/2 tablespoon butter
- 1/2 tablespoon canola oil
- 1/2 teaspoon Piment d'Espelette
- kosher salt
- 1/2 tablespoon whole black peppercorns
- ground black pepper freshly
- Sprinkle the tuna all over with kosher salt (about1/2 tbs), 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.
- 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.naise heat to medium high, add the tuna and sear a couple of minutes.nlip the fish and sear another 2 minutes.
- 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.nnArrange 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.nnServe with a nice light side of choice. It's delicious with a side salad, can even use the same tahini as the salad dressing.
grade, butter, canola oil, piment despelette, kosher salt, whole black peppercorns, ground black pepper
Taken from www.yummly.com/recipe/Pepper-Crusted-Ahi-Tuna-with-Tahini-Sauce-1231885 (may not work)