Oysters that have been broiled are upgraded from southern backyard cuisine to elegant appetizers that nevertheless require finger licking afterward. This dish, which is sure to delight every oyster fan out there, may be made with either raw or smoked oysters. This dish is excellent for brunch or a dinner appetizer and pairs especially nicely with champagne.
| Prep Time: | 5 mins |
| Cook Time: | 2 mins |
| Total Time: | 7 mins |
| Servings: | 2 |
| Yield: | 2 servings |
Ingredients
- 2 (5 ounce) ahi tuna steaks
- 1 teaspoon kosher salt
- ¼ teaspoon cayenne pepper (Optional)
- ½ tablespoon butter
- 2 tablespoons olive oil
- 1 teaspoon whole peppercorns
Instructions
- Pat tuna steaks dry and season on both sides with salt and cayenne pepper.
- Melt butter in a skillet over medium-high heat.
- Add olive oil and pepper corns; cook until peppercorns soften and pop, about 5 minutes.
- Dotdash Meredith Food Studios
- Gently place seasoned tuna in the skillet and cook to desired doneness, anywhere from 30 seconds to 1 1/2 minutes per side.
- Slice tuna into 1/4-inch thick slices to serve.
- Enjoy!
- DOTDASH MEREDITH FOOD STUDIOS
- Use sushi-grade tuna if you prefer tuna on the rare side.
Reviews
I added roasted sesame seeds and SPG. One of my steaks cooked a little too much. It was slightly chewy. The other two were medium rare and perfect. The peppercorn and sesame gave a nice light crunch.
Absolutely sooo delicious! I will definitely make again and again.
I was looking for quick-sear & simple: this met the bill. Tasty! My husband cannot do too much black pepper, so I reduced the peppercorns by 1/3 & added a little freshly grated dried garlic. Since there was so much butter/oil leftover, I removed the peppercorns, then went ahead & sautéed some button mushrooms in the oil @ medium heat, added more garlic + onion, & splashed with red wine in the end. One of our favorite mushroom recipes—with a new added heat! (Add to the side of wilted spinach)! Thx!
Easy and great tasting.
The best and easiest recipe ever! No need to adjust and ingredients or quantities. The roasted peppercorns are the secret weapon. As the recipe states, it is a good restaurant quality recipe.
I have made this multiple times and really love it. I usually use a combo of oil and butter to raise the smoke point higher than butter alone – but I’m going to try the recommendation of one of the reviews and use oil and finish with butter. One of the things I found with the peppercorns is that if they are old/stale, they may not pop – but I LOVE the taste of the peppercorns when cooked this way – mellows the flavor, in my opinion.
Absolutely Delicious!!! I bought frozen Tuna Steaks and was hesitant about them but they were delicious! Followed the recipe as written minus the cayenne pepper. I seasoned the steaks with salt, garlic and onion powder. SO Good! I wish I took a picture. Going to make this again. Served it with a cucumber salad, roasted Zucchini and buttered rice. Great cooking method!
I disagree with the heat recommendations. A medium-high heat would be above the smoke point of olive oil and or butter. Either use a lower heat or swap to an oil such as sesame oil that has a higher smoke point.
I like my tuna rare to medium rare. I prefer baking as searing creates too much smoke. Your directions for baking say 8-10 mins for each inch at 450 degrees. That seems an awfully long time for medium rare. Should I bake for less or lower the oven temperature? While tuna is a big slab of “meat” it really isn’t that dense, like beef.
Do NOT overcook the tuna! 60 seconds per side then get it out of the pan.
Great start for a recipe and so simple it’s hard to screw up. Here’s my alterations and tips: 1. Do NOT add butter when you sear on high heat. It’ll burn and smoke. Just use oil, then add a pat of butter when the tuna rests after searing, right on top, so it melts into it. 2. I crusted mine with raw sesame seeds to add a bit of a crunch. 3. Use tongs to hold, turn, and sear all sides, 20-30 seconds each, depending on how thick you want the “ring” that’s cooked. 4. I omitted the salt since it draws water from the fish – you can salt after you sear, but the fish is plenty salty on its own for my taste.
Don’t judge the knife cut… BUT this receipt was so great! I ended up using pepper out of a shaker instead of pepper corn. 2 4oz. Steaks The steaks cook so fast, don’t blink an eye. I think for my first time I did a fantastic job and many thanks to this recipe!
I didn’t have any cayenne on hand, which is crazy living in Louisiana, so I used Korean powdered pepper which is hotter. I put it on after the tuna was done.
Easy and Delish!!
I made this recipe for the first time when I was running short on time…so easy and DELICIOUS!!!
The Ahi Tuna I had was about 1½ inches thick. I cooked for 1½ minutes each side. It came out great. My wife loves fish and I’m glad I used this recipe. Quick and easy, and very delicious.
A terrific quick part of a light meal. Other than being a bot too salty, definitely yet another recipe to keep close for re use, cutting the salt down to 3/8 t. Works well with fresh seasonal asparagus.
Excellent! We added some white wine to the pan after the fish was cooked and deglazed the pan for pouring over the fish. This is a keeper recipe!
Super quick dish but it was my first time searing anything so its not rare oops lol
We’ve made this many times now. It’s a great recipe when you want to make something quick but healthy and delicious. As others noted, we now cut way down on the salt, otherwise have made it as is. But like reading others’ ideas for additions (glazes) and look forward to trying those too!
Great simple recipe. Freaking delicious. Of course you need excellent ahi. Got mine from Green Acres in Simi Valley. Best seafood and meat. But anyway, this is a great recipe. Too many try to do too much. Fresh wasabi is great if you can get it.