Being in a kitchen that had a grill allowed me to once again do some seared Ahi Tuna… I don’t know what it is but the open flame is my fav way of doing Ahi Tuna.  This rather simple dish uses a teriyaki / soy glaze that mixes perfectly with the peppercorn flavor.

Here’s what you’ll needed (serves one)

6 oz Ahi Tuna Steak
1 tbsp crushed peppercorn
1 tsp sesame seeds
4 tbsp teriyaki
2 tbsp soy sauce

1) Mix your crushed peppercorn and sesame seeds in a bowl, please tuna steak in bowl and cover both sides.

2) With your grill fired up to about 250, place your Tuna on off-set from the flame (not directly over the flame).  Do side one for about three minutes and side two from one to two minutes.  The whole point is to sear the tuna, not cook all the way through, as the dish is intended to be seared with a rare center.

While the steak is tuna is cooking, fire up the stove and mix your teriyaki / soy sauces together over a very low flame.  Make sure to constantly stir the mixture as it would be easy to burn the sauce if the flame is too high and/or the sauce isn’t given attention.  Once your tuna is ready just plate and drizzle your glaze onto the fish.

With my dish I decided to side with rice and broccoli, just about anything lite in flavor would work so not to take away from the main portion of the dish.

Enjoy!