Ingredients
1tspszechuan peppercorns
½tspwhite peppercorns
1tspallspice Jamaican peppercorns
4thick tuna steaks,(1 inch)
1tbspcorn oil
½tspsalt
Preparation
Crush the peppercorns with a meat pounder or the bottom of a saucepan.
Brush both sides of the steaks with the oil, and then sprinkle both sides with the salt and crushed pepper.
Heat a cast-iron pan for 2 to 3 minutes, until very hot.
Place the steaks in the pan, and cook them over very high heat for about 1½ minutes on each side.
Cover the pan, remove from the heat, and let stand for 3 to 5 minutes before serving.
The steaks will continue to cook in their own residual heat but should remain pink inside.
