Tuna Steaks with Peppercorns

(Courtesy of Chef2Chef.net)

Makes 4 servings

Ingredients:

1 teaspoon Szechuan peppercorns
1/2 teaspoon white peppercorns
1/2 teaspoon black peppercorns
1 teaspoon allspice berries (Jamaican peppercorns)
4 tuna steaks, each about 1 inch thick (about 6 ounces each)
1 tablespoon corn oil
1/2 teaspoon salt

Preparation:

Crush the peppercorns with a meat pounder or the bottom of a saucepan. Brush both sides of the steaks with oil and then sprinkle both sides with salt and crushed pepper.

Heat a cast iron pan for 2 to 3 minutes, until very hot. Place the steaks in the pan and cook them over very high heat for about 1-1/2 minutes on each side. Cover the pan, remove from heat and let stand 3 to 5 minutes before serving.

The steaks will continue to cook on their own residual heat but should remain pink inside.

Source: Jacques Pépin

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