Peppered Tuna Steaks

Use a high-quality sushi-grade tuna steak for this recipe. You can also use tricolored peppercorns to add to the presentation of this dish.

Serves: 4Hands-on: 20 minutesTotal: 20 minutesDifficulty: Easy

Serves: 4


  • 1⁄2 cup good-quality balsamic vinegar
  • 2 Tbsp. freshly cracked peppercorns
  • 1⁄8 tsp. kosher salt
  • 4 tuna steaks (8 oz. each), 1 inch thick
  • 4 Tbsp. unsalted butter, chilled


  • Heat the vinegar in a small nonreactive saucepan and bring to a boil. Lower heat and cook until the vinegar is reduced to about 3 tablespoons. Set aside.
  • Press the cracked peppercorns firmly into one side of each tuna steak. Sprinkle the tuna lightly with salt. Heat 1 tablespoon of the butter in a large nonstick skillet over high heat and cook the fish, peppered side down, until seared, about 3 minutes. Turn over and cook for 45 seconds to 1 minute, until the fish is still very pink in the center. Transfer the fish to a plate and tent with foil to keep warm.
  • Add the remaining butter and the reduced vinegar to the pan. Whisking constantly, cook over high heat until thick, 1 to 2 minutes.
  • Slice tuna and serve the sauce on the side.