Tuna Steak au Poivre

Ingredients

• Soy sauce

  Made from soy (tamari)

  1 ½ tbsp or 27g

• Peppercorn

  Whole peppercorns, black

  1 ¼ tsp or 3g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  1 tbsp or 14g

• Ginger root

  Raw

  ¼ tsp or 0.5g

• Tuna

  Fish, fresh, yellowfin, raw

  16 oz, boneless or 454g

• Sugar

  White, granulated sugar

  ¼ tsp or 1g

• Lime juice

  Raw

  ½ tbsp or 8g

• Coriander seed

  Spices

  ½ tsp or 0.9g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  ½ medium or 8g

• Water

  Plain, clean water

  1 tbsp or 15g

Directions

1. Thinly slice the scallion. Cut the tuna into two steaks, each approximately 1-inch thick.
2. In a bowl, mix together the soy sauce, water, lime juice, ginger, sugar, and scallion.
3. Coarsely crush the peppercorns and coriander using a mortar and pestle or a heavy skillet. Sprinkle the tuna with 3/4 tsp salt, then press the spice mixture evenly over the fish.
4. Heat the oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Sear the tuna, turning once, for about 6 minutes for medium-rare.
5. Serve the tuna with the prepared dipping sauce.