Reviewed: Feb. 14, 2009

My fiance and I made this dish for Valentine's day. We felt that the peppercorn "cracking" step was unnecessary and filled the whole house with smoke (as other reviewers mentioned). With the other peppers that are in the dish, it's spicy enough and the peppercorn doesn't add much. I would just do the other spices and skip that step entirely. Otherwise it was good and very easy!!!

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Reviewer:

Chelsea

Cooking Level: Beginning

Home Town: Bettendorf, Iowa, USA

Living In: Virginia Beach, Virginia, USA

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Reviewed: Jan. 14, 2009

Made this last night and was leary of popping peppers but I watched them thru a glass lidded frying pan. Pretty neat. I think that the older the pepper, the less likely it is to pop as about half of mine popped. We like our tuna well done so I did it 3 minutes per side on med-high. A lovely dish that DH says is a keeper and to make again, anytime. I think I'll wait until it warms up here a bit though since my vent is frozen over and it's too cold to open the windows (-40 C/F) to get the smoke out! I would think that this would be good done in a cast iron fry pan directly on the BBQ coals, too.

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Reviewer:

Starr

Cooking Level: Expert

Home Town: Amherst, Nova Scotia, Canada

Living In: Winnipeg, Manitoba, Canada

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Reviewed: Dec. 30, 2008

This recipe was good. I like to add a citrus cutney- a fab place here in Sonoma, the Eldorado Kitchen, uses a Blood Orange one. I'm gonna try that next time.

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Renee :)

Cooking Level: Intermediate

Home Town: Redding, California, USA

Living In: Sonoma, California, USA

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Reviewed: Nov. 22, 2008

Very good and I'm not a seared tuna fan - had to 'overcook' mine by most people's standard but my husband's was med. rare and he loved it. Will reduce the cayene next time though. Didn't seem too salty to us, but we used Kosher salt vs. plain sea salt and that does make a difference. Only 1 peppercorn popped, but they were still good.

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Renee

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Reviewed: Nov. 22, 2008

Such a simple recipe, but incredible flavor.

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Reviewer:

Ericka

Cooking Level: Intermediate

Living In: Waterford, Wisconsin, USA

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Reviewed: Nov. 17, 2008

This was outstanding and quick, which is always a plus in my book. I used frozen filets and it still was amazing. Will use this recipe often.

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tina

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Reviewed: Nov. 17, 2008

This was delicious - reduced the salt a little as others noted, but otherwise didn't change anything. Wasn't sure if it was OK to eat the peppercorns :) but tried them and they're VERY tasty.

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vegcat

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Reviewed: Nov. 1, 2008

This was very easy and tasty, however the entire house filled with smoke and I literally had to open all the windows and have my husband take our baby outside. Now I'm no cook, but I thought this was odd because I followed the directions exactly as they were written. Next time I will cook at a lower heat and forget about trying to pop the peppercorns, because this was when the oil began to burn and fill the house with smoke (and they never popped anyway).

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Reviewer:

Kellee

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Reviewed: Oct. 1, 2008

YUM! Agree REDUCE THE SALT, You can always add more if you want. I didn't have any cayenne so I used a little chili powder and it was delish!

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Reviewer:

Tess

Cooking Level: Intermediate

Living In: Columbus, Ohio, USA

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Reviewed: Sep. 9, 2008

Very easy and tasty on a bed of lettuce. I used a Teriyake marinade. Go very easy on additional salt as the marinade is plenty salty.

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Reviewer:

Maria

Cooking Level: Intermediate

Home Town: Columbia, Maryland, USA

Living In: Orlando, Florida, USA

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Reviewed: Aug. 4, 2008

Very good and easy to make. It needs a sauce to go with it.

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Reviewer:

E Lee

Cooking Level: Expert

Living In: Irvine, California, USA

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Reviewed: Jul. 6, 2008

Very good, but a bit salty. Next time I will reduce the salt slightly and add a teeny bit more cayenne.

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Reviewer:

schmelanie

Cooking Level: Intermediate

Home Town: Bakersfield, California, USA

Living In: San Luis Obispo, California, USA

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Reviewed: Jul. 1, 2008

This was very good. I followed the recipe and it turned out perfect. Will make this again.

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LZACHRY

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Reviewed: Jun. 4, 2008

This was really tasty, thanks!

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Reviewer:

MEGSCOOKIN

Cooking Level: Intermediate

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: May 29, 2008

Absolutely wonderful! And my husband raved about it as well. I did have to cook the peppercorns a bit longer as mentioned in another review, but it was worth it. I'll make it again for company.

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Reviewer:

Mushka

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Weston, Wisconsin, USA

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Reviewed: May 18, 2008

I was expecting a little more favor with this recipe.

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Reviewer:

aprongirl

Cooking Level: Expert

Home Town: St. Cloud, Minnesota, USA

Living In: Clear Lake, Minnesota, USA

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Reviewed: May 14, 2008

This is such an easy and delicious recipe. Perfect amount of each flavour!

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nlc

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Reviewed: Apr. 15, 2008

It came out great! I had some problems getting the peppercorns to "pop", but everyone seemed to like it, even the fish haters! I will try marinating it in teriyaki sauce next time!

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lfinochio

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Reviewed: Mar. 12, 2008

This is a delicious, easy to prepare recipe. I will definitely make it again, it's absolutely perfect just the way it is!

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MushkaDazz

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Reviewed: Mar. 10, 2008

This is very good but there is too much salt in the recipe. I made this for 4 and the recipe called for 2 tsp kosher salt. I only used 1 tsp and it was still salty. But other than that, everyone loved it. Will definitely make again. Just with less salt. I also used yellow tail tuna steaks.

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