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Peppered Tuna

by in Oct 2001
Peppered Tuna
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Yield: Makes 4 servings.

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  • 1 tablespoon each black, white, green, and/or pink peppercorns
  • 4 portions (4 to 6 ounces each) fresh tuna, 1 inch thick (or substitute swordfish, salmon, or maui-maui)
  • 1 tablespoon olive oil
  • kosher salt, to taste
  • 1 lemon, cut into wedges, for garnish


Crush peppercorns and mix them well. Brush fish with oil, then press the crushed peppercorns into both sides of the fish. Grill, broil, or saute, 4 to 5 inches from the flame or over medium to high heat, for 3 minutes on each side.
Updated Wednesday, February 9th, 2005

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