I almost feel bad posting this as a recipe. It's super simple, yet so tasty. And light too! Perfect for a Lenten Friday, but also great for the waistline...and let's face it, bikini season is right around the corner! Enjoy!
1 teaspoon peppercorns (I used a 4-color blend)
1 tablespoon olive oil
2 6-ounce tuna steaks an inch thick
1 teaspoon grated lemon zest
Heat a grill or stovetop griddle to medium-high. Lay peppercorns flat on a work surface and place a clean skillet on top. Press down to crush the peppercorns (or cheat and just use coarsely ground peppercorns). Rub oil over fish and season with salt, cracked peppercorns, and lemon zest.
Grill tuna 2 1/2 minutes per side for rare or 3 minutes per side for medium rare. Serve hot.
This simple tuna pairs wonderfully with whole wheat tortellini tossed in homemade pesto and Caesar salad.
Recipe adapted from The South Beach Diet Quick and Easy Cookbook, by Arthur Agatston, MD.