Tuna steaks with peppercorns~
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | teaspoon | Szechuan peppercorns |
| ½ | teaspoon | White peppercorns |
| ½ | teaspoon | Black peppercorns |
| 1 | teaspoon | Allspice berries |
| 4 | 6 ounce | |
| 1 | tablespoon | Corn oil |
| ½ | teaspoon | Salt |
| Tuna steaks | ||
Directions
The total amount of pepper used in this recipe can be adjusted to accomodate taste preferences, although cracked pepper used in this way is much milder than you might imagine.
Crush peppercorns with a meat pounder or the bottom of a pan. Brush both sides of the steaks with the oil and sprinkle both sides with the salt and crushed pepper.
Heat a cast iron pan for 2 to 3 minutes, until very hot. Place the steaks in the pan and cook them over very high heat for about 1+½ minutes on each side. Cover the pan, remove from the heat, and let stand for 3 to 5 minutes before serving. The steaks will continue to cook in their own residual heat but should remain pink inside.
Nutritional analysis per serving: calories 278; protein 40 gm; carbohydrates 1 gm; fat 11⅘ gm; saturated fat 2⅗ gm; cholesterol 65 mg; sodium 340 mg.
Recipe By : Jacques Pepin, Today's Gourmet II From: Marjorie Scofield Date: 06-23-95 (01:10) (160) Fido: Recipes
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