Sesame-Pepper Tuna Steaks

1. 1

   Make Radish-Carrot Salad.

2. 2

   Cover and refrigerate at least 1 hour.

3. 3

   With mortar and pestle (or in a zip-seal plastic bag), lightly crush peppercorns.

4. 4

   Transfer to shallow plate, add sesame seeds and salt, and stir to combine.

5. 5

   Lay tuna steaks, one at a time, in peppercorn mixture, pressing it into flesh to coat.

6. 6

   In 10-inch skillet, heat oil over medium heat.

7. 7

   Add tuna steaks and cook 2 minutes per side for medium-rare.

8. 8

   Transfer tuna steaks to serving plates and top with Radish-Carrot Salad.

9. 9

   Radish-Carrot Salad: In small saucepan, bring 1/4 cup distilled white vinegar, 2 tablespoons sugar, and 1/4 teaspoon salt to a boil over medium heat and boil 5 minutes, or until slightly reduced.

10. 10

    Transfer to medium bowl and cool to room temperature.

11. 11

    Shave 2 carrots into thin, wide ribbons with a vegetable peeler and add to dressing.

12. 12

    Thinly slice 6 o 8 radishes and cut each slice into 1/4-inch-wide strips.

13. 13

    Add radishes to carrots and toss to combine.Makes 4 servings/45 calories, 1 g fat per 1/2 cup

* Per serving · 4 servings · Values may vary.

No additional tips available.