Pan-Seared Pepper-Crusted Tuna Steaks

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Appears in Cook's Illustrated January/February 2003

How do you get a crisp, perfectly seared crust and a rare center? We cooked 50 pounds of tuna to find out.

SERVES 4

TIME 20 minutes

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 mediu...

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