Pepper Tuna

• 4 sushi-grade tuna fillets (8 oz/225g each), each cut 6 inches/15 cm long and 2 inches/5 cm thick
• 1/2 cup/110ml olive oil
• Fine sea salt
• 1/2 cup/55g coarsely ground black pepper or crushed black pepper
• Juice of 1 lemon

1. Lightly coat each tuna fillet with 1 tablespoon olive oil, using your fingers to spread it out evenly.
2. Season the tuna fillets lightly with salt.
3. Spread the pepper out on a clean dry surface and roll the tuna fillets in the pepper, pressing down to make sure that it adheres to the fish.
4. Warm the remaining olive oil in a pan large enough to hold the tuna over medium-high heat.
5. When the oil is hot, add the tuna fillets.
6. Sear on all sides, about 90 seconds for each of 4 sides or longer for more well done.
7. Remove the tuna from the pan, slice each fillet into 3/4-inch slices, divide among 4 dinner plates, drizzle with the lemon juice, and serve at once.

tuna, olive oil, salt, ground black pepper, lemon

Taken from www.cookstr.com/recipes/pepper-tuna (may not work)