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