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Pepper Rubbed Tuna

List of Ingredients




from Southwestern Grilling by Jane Stacey

Serves 4

Four 1" thick tuna steaks, 4 to 8 oz. each

Black Pepper & Cumin Rub:
1/4 cup cumin seeds
3 Tbsp. whole black peppercorns
1 tsp. dried oregano
1/4 cup tamari or soy sauce
2 Tbsp. honey

Prepare the black pepper and cumin rub: Put the cumin, peppercorns
and oregano in a small skillet and toast over mediumheat, stirring, for
about 2 minutes or until fragrant. Transfer to a spice grinder or mortar
and pestle and pulse of pound until the spices are ground medium-fine.
Transfer to a small bowl and add the tamari and honey, blending until
a paste forms.

Put the tuna steaks on a plate and coat with the rub, spreading it evenly
over both sides. Cover with plastic wrap and marinate in the refrigerator
for at least 30 minutes or up to 2 hours.

Meanwhile, preheat the grill to medium and brush with oil.

Grill the tuna for 3 to 4 minutes on each side for medium, until barely
pink in the center, or to the desired degree of doneness.

Serve immediately.

Recipe



Phil's note: I can't promise anything about this one. I don't do tuna but for all you fish lovers.. here it is.