Tuna steaks with peppercorns
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | teaspoon | Szechuan peppercorns |
| ½ | teaspoon | White peppercorns |
| ½ | teaspoon | Black peppercorns |
| 1 | teaspoon | Allspice berries |
| 4 | 6 ounce | |
| 1 | tablespoon | Corn oil |
| ½ | teaspoon | Salt |
| Peppercorns | ||
| Bottom of a | ||
| Brush both s ides of the | ||
| Steaks with the oil and | ||
| Kle both sid s with the | ||
| Salt and crushed pepper. | ||
| Tuna steaks | ||
| Ith a meat pounder or the | ||
Directions
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+½ minutes on each side. Cover the pan, remove from the heat, and let stand for 3 to 5 minutes before serving. The steaks will continue to cook in their own residual heat but should remain pink inside. Nutritional analysis per serving: calories 278; protein 40 gm; carbohydrates 1 gm; fat 11⅘ gm; saturated fat 2⅗ gm; cholesterol 65 mg; sodium 340 mg.
Recipe By : Jacques Pepin, Today's Gourmet II From: Victor_j_heintz.Wbst128@...: Fri, 6 Jan 1995 08:46:13 Pst File