Black Pepper Tuna Steak

Black Pepper Tuna


For tuna steak

  • 1 piece tuna steak, about 1/2 lb (0.25 kg);
  • 1 tablespoon safflower oil;
  • Black and white pepper;
  • 1/2 cup fresh corn;
  • 1/4 lb (125 g) sweet pea, cut to 1/4” slices.
    (Vegetables can be subsituted with seasonal vegetables)

For wasabi sauce

  • 1 teaspoon powder wasabi, can be substituted with wasabi paste;
  • 1 teaspoon water, (if use paste, no water will be needed);
  • 1 tablespoon Liquid Aminos (a healthier version of soy sauce can be find in health food store or upscale market).


Serving for 2

For tuna steak

  1. Clean the tuna steak, pat dry and wrap with paper towel;
  2. Put back to refrigerator until ready to cook;
  3. Cover tuna steak with black pepper;
  4. Add safflower oil to a large sauté pan over medium high heat;
  5. Place tuna steak in the sauté pan, sear each side for one minute;
  6. Take out tuna steak, rest for 5 minutes before cutting into 1/2” slice at a 45˚ angle;
  7. Turn off the heat and add sweet pea and corn to deglaze the sauté pan;
  8. Layer sweet pea and corn on a plate;
  9. Top with tuna steak and add wasabi sauce, serve warm.

For wasabi sauce

  1. Mix wasabi and water to a paste consistency;
  2. Add Liquid Aminos to form the sauce.

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