Yield: Each 2-inch steak yields about 9 slices — perfect for 3 plated appetizers

Seared to perfection with a bold pepper crust, this tuna steak delivers restaurant-quality flavor in minutes. I’ll be honest — I don’t eat rare fish. I’m including this recipe for all you rare-seared tuna lovers out there. Enjoy it — just don’t serve it to me!

Ingredients

1 sushi-grade tuna steak, about 2-inches thick

3 tbsp cracked coarse pepper

3 tbsp extra-virgin olive oil 

1 lime, cut into wedges (for garnish)

1/2 tsp fine sea salt

Lime Marinade

3 Tbsp coconut aminos or KFP tamari 

Juice of 1 lime

Directions

Prepare the lime marinade: In a shallow bowl, combine coconut aminos and lime juice. Marinate the tuna in the mixture for 10-30 minutes.

Prepare the tuna: Place the cracked pepper onto a small plate. Press the short sides of the marinated tuna into the cracked pepper. Season the tuna with salt.

Heat a stainless steel pan over medium-high heat for 3 minutes. Sear the tuna for 1-2 minutes per flat side for medium, and 20 seconds per rounded side for a perfect rare. (I sear it for 4 minutes on each side — and love it [well done] that way!)

Prepare the sauce: Pour remaining marinade into the hot pan; whisk for 1 minute over medium-high heat to form a sauce. Set aside for serving.

Transfer the steak to a parchment-lined foil; tent loosely with foil to rest. Let cool, then slice. Serve fresh, or refrigerate and slice just before serving for best texture.

Variation 

For a well-done version, slice the tuna and sear the slices in the remaining marinade just before serving.

Perfect Presentation 

Plated Starter: Place a fresh salad center stage and fan 4 slices of tuna around the edge. Dot with spicy mayo for color and garnish.