Description
Serve with steamed baby potatoes and vegetables or with salad and white rice. A gourmet dinner ready in record time.
Instructions
Rub some olive oil over the tuna steak and sprinkle with the crushed peppercorns; green, red and black peppercorns look best. Place the tuna in a glass container, cover with plastic wrap and marinate in the refrigerator for at least an hour, or better, overnight.
Grill for about 5 minutes on each side, depending on thickness. Season, cover with foil and let rest for 5 minutes.
Make the sauce while the tuna is grilling: blend the cilantro, olive oil, mustard and vinegar until smooth. Season to taste, if needed at all.
Slice the tuna steak. USDA recommends cooking fish to 145°F, when the flesh is opaque. Many cooks prefer tuna still pink in the center for a moister, more tender steak; if you do, buy very fresh, high-quality tuna from a trusted fish seller.
Serve garnished with cilantro leaves, with the sauce on the side.
Notes
Set the tuna to marinate in the refrigerator before leaving in the morning, and grill it when you come back in the evening.
Allergy note: contains fish and mustard.
Source
Food in U.S.A.