Pink Peppercorn Seared Ahi Tuna

I N G R E D I E N T S

2 tbsp avocado or grapeseed oil, divided
2 ahi tuna steaks
1/4 cup whole pink peppercorns
2 lemons
1 tsp salt

D I R E C T I O N S

1. Prepare the tuna by patting it thoroughly with paper towels. Rub the tuna steaks with 1 tbsp of the oil and season generously with salt.

2. Press about 1 tbsp of the pink peppercorns into the tops of each of the tuna steaks.

3. Heat 1 tbsp oil in a large skillet over medium-high heat until a sprinkling of water makes the oil sizzle.

4. Place the tuna peppercorn side down in the skillet and use a spatula to press them firmly into the pan for a few seconds. Do not move the tuna as it’s searing.

   Note: For medium-rare, sear each side for 2 minutes. For medium, 3 minutes.

5. While the bottoms cook, press the rest of the peppercorns into the tops of the tuna steaks.

6. Use tongs to turn the tuna over and cook for 2-3 minutes more to reach desired doneness. Squeeze half the lemon over the top.

7. Serve with a side of vegetables and halved lemon.