Black pepper and herb crusted tuna steaks: serves two.
- 8 ounces of tuna defrosted and divided
- 3 tablespoons ground black pepper
- 2 tablespoons dried herbs
- 2 teaspoons garlic powder
- 2 teaspoon of onion powder
- Ample amounts of oil to sear not fry
- Salt to taste
Divide the seasonings in half and coat each tuna generously with it. Press the seasoning gently yet firmly into the flesh of the fish. Douse in oil (I use canola). Heat up the pan with ample oil (I use bacon fat) till it shimmers, drop in the tuna. As the fish cooks you’ll see its’ progress on the sides as the color changes. Flip the fish when only a quarter of the fish has changed color. Do the same thing on the other side. Sear the sides briefly and remove from the pan. The reason you do only a quarter is because the fish will continue to cook for about a minute afterwards on the plate.
The benefits of oily fish are immense. It helps to prevent cardiovascular disease, relieves arthritis, alleviates depression, helps the brain to function better and gives the skin a youthful appearance. In other words eating more pelagic fish makes you a sprite, bright, glowing happy go lucky person. Happy eating.
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