Food
Peppered Tuna
By Yankee Magazine|Feb 09 2005|
Yield
Makes 4 servings.
Ingredients
1 tablespoon each black, white, green, and/or pink peppercorns
4 portions (4 to 6 ounces each) fresh tuna, 1 inch thick (or substitute swordfish, salmon, or maui-maui)
1 tablespoon olive oil
kosher salt, to taste
1 lemon, cut into wedges, for garnish
Instructions
Crush peppercorns and mix them well. Brush fish with oil, then press the crushed peppercorns into both sides of the fish. Grill, broil, or saute, 4 to 5 inches from the flame or over medium to high heat, for 3 minutes on each side.
