Reviewed: Nov. 2, 2009

Terrific! Based on reviews of smoking peppercorns, I skipped that step and just sprinkled salt, pepper, and cayenne on each side of the tuna steaks and then cooked them in the melted butter and oil mixture. Very easy, good flavor. I eyeballed the salt and 1 tsp of course kosher salt is about right. I will definitely make this again.

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Sarah

Cooking Level: Intermediate

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Reviewed: Oct. 22, 2009

Perfect, the only change I made which kept down the smoke was to only use olive oil. I cooked this in a cast iron pan which is great for maintaining heat and getting super hot.

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prell2k4

Cooking Level: Expert

Home Town: Boston, Massachusetts, USA

Living In: Sterling, Virginia, USA

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Reviewed: Oct. 11, 2009

Easy AND really quick. Perfect fast meal when I don't feel like making a big deal out of dinner, like after the gym. I DID reduce the salt by about 1/2 just to be safe. I figured I could salt it at the table if it needed (but it didn't).

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Hulk

Cooking Level: Intermediate

Home Town: New York, New York, USA

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Reviewed: Sep. 27, 2009

This recipe is simple and delicious. It's the perfect way to prepare sashimi grade Ahi. My family said it was as good as anything they have had in a restaurant. I served it with wasabi/soy, Thai red chili paste, wild rice, and a great Asian cucumber/avocado relish. Outstanding!

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Jan Koch

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Reviewed: Sep. 5, 2009

I just got thru making and eating this...It is too good...BTW Ahi tuna and yellow fin tuna is the same thing...lol...I looked it up on google. Great recipe and I've never cooked this before. So easy.I followed the recipe to a tee.Thank You so much

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DNICKELL4

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Reviewed: Sep. 5, 2009

This was really good. This was our first try with cooking tuna steaks, and as a person who doesnt like any fish other than salmon, I really liked this!

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Kari

Cooking Level: Intermediate

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Reviewed: Aug. 31, 2009

Excellent!! Can't screw this one up. I'm a total beginner and this was my first time handling tuna steak. My BF and I absolutely loved it. Followed directions exactly except I just sprinkled a little bit less salt on them. Paired this with spinach steamed with minced garlic and I thought they went well together.

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Megan

Cooking Level: Beginning

Living In: Royal Oak, Michigan, USA

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Reviewed: Aug. 31, 2009

Fantastic! I am going to put the butter in after the peppercorns start popping next time, to cut down on the burned butter flavor. And I took the advice of another user to not put nearly as much salt. I also agree with the post that you just need to sear it, because we like our ahi rare. But this was amazing, and I will definitely make it again.

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Leslie

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Reviewed: Jul. 30, 2009

This recipe was great! I didnt cook my Ahi nearly as long though. Typically seared means just that, if your pan is hot enough it should be just a quick cook on high heat to seal in the juices. I think I cooked it a total of 20-30 SECONDS per side. The out side had a wonderful crust and the inside was raw. (Make sure you use Sushi Grade fish) It was UH-MAY-ZING! I used my cast iron pan on med/high-high heat. It tasted just like seared Ahi that I have had in fancy restaurants. Definitely a keeper!

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we7r4jesus

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Reviewed: Jul. 20, 2009

Simple and so yummy! My hunny loved it!

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dizawn

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Reviewed: Jul. 15, 2009

This is so quick, easy & delicious! I made it exactly as the recipe calls for and got rave reviews from guests. I've already made this twice and I'll definately make it again.

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PMtz19

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Reviewed: Jul. 13, 2009

Delicious! I made this into a salad using 3 recipes from this site. I made the Oven-Roasted Vegetables, the Asian Ginger Dressing and the Seared Ahi Tuna Steaks and put all the above on Romaine Lettuce for an amazing salad. will definately make all 3 again!

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RAM

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Reviewed: Jul. 8, 2009

We loved this dish, only difference was I skipped the peppercorns and used fresh grated pepper

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hmb812001

Cooking Level: Expert

Home Town: West Warwick, Rhode Island, USA

Living In: Center Barnstead, New Hampshire, USA

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Reviewed: Jul. 7, 2009

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).

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bgermain

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Reviewed: Jul. 4, 2009

I didn't have peppercorns so I left that out. I had to cook longer than recipe called for - maybe 4 minutes per side? I don't remember.

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Chandra

Cooking Level: Intermediate

Home Town: Holt, Michigan, USA

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Jun. 23, 2009

Thanks to previous comments I was prepared when cooking the peppercorns.I did reduce the kosher salt to 1/2 tsp. We like our tuna more medium well,so left them in the pan a little longer(3 mins each side). Great recipe.

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Trish

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Reviewed: Jun. 22, 2009

Very nice, need to cook pepercorns longer, and cover for tenderness. Clearly a recipe for company.

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Jon

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Reviewed: Jun. 16, 2009

Delicious. So easy and a great way to prepare Ahi Tuna. This recipe will become a regular.

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lgilli

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Reviewed: Jun. 2, 2009

This recipe is fantastic! I cooked the peppercorns outside on the burner on the grill. It was a bit smokey like the other reviewers said. There is nothing we would change. This is a must try. We will never make ahi any other way!

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autumnrose

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Reviewed: May 30, 2009

Excellent. I did like the ingredient amounts and flavor. Next time I will make sure to sear the outside for a nicer appearance and added flavor. Great served with fresh lemon wedges!

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