This was great but I adapted it. Rubbed the fish with salt & cayenne both sides (much less than recipe states). Used the peppercorns etc as a sauce, prepped in separate pan over moderate heat. No smoking issues. Seared the ahi as I always do: preheat iron pan on high heat for 5 min, then wipe pan carefully with small amt peanut oil; keeping fire high, do 60 seconds for each side of the fish. This method sears tuna, leaving it rare inside (for a piece of 1" thickness).

Reviewed On: Jul. 7, 2009