Grilled Tuna Steak with Seasame Seeds 4 teaspoons cracked black peppercorns 4 tuna steaks , 8 ounces each and about 1 inch thick 2 tablespoons vegetable oil Table salt and ground black pepper 1. Spread cracked peppercorns in shallow baking dish or pie plate. Pat tuna steaks dry with paper towel; use 1 tablespoon oil to rub both sides of steaks, then sprinkle with salt and pepper. Press both sides of each steak in peppercorns to coat. 2. Heat remaining 1 tablespoon oil in 12-inch nonstick skillet over high heat until just beginning to smoke; swirl to coat pan. Add tuna steaks and cook 30 seconds without moving steaks. Reduce heat to medium-high; continue to cook until seeds are golden brown, about 1 1/2 minutes. Using tongs, carefully flip tuna steaks; cook, without moving steaks, until golden brown on second side, about 1 1/2 minutes for rare (opaque at perimeters and translucent red and cool at center when checked with tip of paring knife) or 3 minutes for medium-rare (opaque at perimeters and reddish pink at center). To serve, cut into 1/4-inch-thick slices. Serve with sauce or salsa (see related recipes), if desired.
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