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Williams-Sonoma Wine Ahi Tuna with Green Peppercorn–Thyme Crust Williams-Sonoma Wine Ahi Tuna with Green Peppercorn–Thyme Crust

Ahi Tuna with Green Peppercorn–Thyme Crust

This recipe calls for ahi, whose pink flesh is slightly richer and more flavorful than the white-fleshed albacore. Coated with a simple dry rub, the tuna is seared briefly over medium-high heat, which helps to prevent the fish from drying out. Green peppercorns give the crust a mild heat.
Russian Jack Pinot Noir
Our Russian Jack Pinot Noir and other Smooth Medium-Bodied Red Wines pair nicely with this recipe.
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Ingredients:
  • 1 Tbs. green peppercorns
  • 1 Tbs. chopped fresh thyme
  • 1/2 tsp. salt
  • 4 ahi tuna steaks, each 6 oz.
  • 2 Tbs. extra-virgin olive oil
  • 1 Tbs. lemon zest
Directions:
In a mortar or a mini food processor, combine the green peppercorns, thyme and salt and grind with a pestle or process until blended. Rub both sides of the tuna with the mixture, covering the surfaces completely.

In a nonstick sauté pan over medium-high heat, warm the olive oil until it is almost smoking. Arrange the tuna in the pan and sear, turning once, about 2 minutes per side.

Transfer the tuna to a cutting board and cut into 1-inch slices. Arrange the slices on a warmed platter, sprinkle with the lemon zest and serve immediately.

Serves 4.

Williams-Sonoma Kitchen.
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