"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Seared Tuna Pepper Steaks Recipe

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This recipe for Seared Tuna Pepper Steaks, by , is from The Vold Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Bon Appetit
Added: Tuesday, February 26, 2008

Category:
Category:

Ingredients:  
Ingredients:  
4 6-7 oz. ahi tuna steaks (each about 1 in. thick)
1 tbsp. coarsely cracked black pepper
2 tsp. oriental sesame oil
2 tbsp. soy sauce
1/4 c. dry Sherry
2 tbsp. chopped fresh chives or green onion tops

Directions:
Directions:
Sprinkle tune steaks on both sides with salt, then sprinkle with coarsely cracked black pepper, pressing gently to adhere. Heat sesame oil in large nonstick skillet over high heat. Add tuna steaks and sear until brown outside and just opaque in center, about 3 min. per side. Unsing tongs, transfer tuna steaks to platter. Tent platter loosely with foil to keep tuna steaks warm. Add soy sauce, then Sherry to same skillet. Reduce heat and simmer until mixture is slightly reduced, scraping up any browned bits, about 1 min. Spoon sauce over tuna steaks. Sprinkle with chives or green onion tops.

 

 

 

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