Spicy Peppered Tuna Steaks


  • 4 – 8oz. fresh tuna steaks

  • 4– tablespoons mixed peppercorns, crushed

  • Optional: 4 tablespoons finely diced fresh cilantro instead of peppercorns

  • 2- tablespoons olive oil

  • Salt and pepper to taste


  • Leave tuna out at room temperature for at least 1/2 hour to take the refrigerator chill off the fish. This will insure your fish cooking more evenly and still giving you a rare pink center.

  • Brush with olive oil then roll the tuna in the crushed peppers (or cilantro).

  • On a hot grill, cook on each side about 2 to 3 minutes.The same time cooking appplies to a pan on the stovetop.

  • Remember you can eat it raw! Tuna cooked less is better than tuna cooked more!

  • Serve with our cool mango papaya salsa on the side.

  • This recipes serves 4 people.

Dirk FucikFISH: TUNA