Tuna Steak au Poivre

Ingredients

• Soy sauce

  Made from soy (tamari)

  3 tbsp or 54g

• Peppercorn

  Whole peppercorns, black

  2 ½ tsp or 5g

• Vegetable oil

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

  2 tbsp or 28g

• Ginger

  Spices, ground

  ½ tsp or 0.9g

• Tuna

  Fish, fresh, yellowfin, raw

  32 oz, boneless or 907g

• Sugar

  White, granulated sugar

  ½ tsp or 2g

• Lime juice

  Raw

  1 tbsp or 15g

• Coriander seed

  Spices

  1 tsp or 2g

• Scallions

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

  1 medium or 15g

• Water

  Plain, clean water

  2 tbsp or 30g

Directions

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