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.