• 4 tuna steaks - 8 oz. and about 1“ thick
• 2 Tbsp vegetable oil
• 4 tsp cracked black or white peppercorns - optional

• 1/4 cup soy sauce
• 1/4 cup rice vinegar
• 1/4 cup water
• 2 1/2 tsp sugar
• 1 med. scallion
• 2 tsp minced fresh ginger
• 1 1/2 tsp toasted sesame oil
• 1/2 tsp red pepper flakes

1. If using sauce mix all ingredients in bowl, stirring to dissolve sugar.
2. Pat tuna steaks dry and rub both sides with oil, sprinkle with salt and pepper. If using peppercorns spread in shallow dish and press both sides of each steak in peppercorns to coat.
3. Heat 1 Tbsp oil in 12” nonstick skillet over high heat until just starting to smoke, swirl to coat pan. Add tuna steaks and cook 30 sec without moving. Reduce heat to med-high and cook 1 1/2 min. Flip and cook for about 2 1/2 - 3 min. for med-rare (reddish-pink center). Check with tip of paring knife.
4. To serve cut into 1/4“ slices and serve with sauce or salsa if desired.

Serves: 4       Total cook time: 5 min.
Source: Cook's Illustrated Jan 1, 2003