How to Make Seared Pepper-Crusted Tuna

This appetizer will impress any guest. (The name of this dish alone will impress any guest!) Makes appetizers for 6.

Things You'll Need

• 1 tsp. salt
• 1/2 c. crème frâiche or sour cream
• 3 tbsp. peanut oil
• 1/4 c. garlic -flavored oil
• 2 tbsp. wasabi powder or paste
• 1/3 c. Szechuan peppercorns
• 1 lb. very fresh, A-grade or sushi-grade tuna loin - in one thick piece
• 1/4 c. sesame seeds - both white and black

Instructions

1. Put the crème frâiche or sour cream in a large bowl and slowly stir in small amounts of the wasabi. Taste the crème frâiche after each addition of wasabi until you've reached the flavor and heat level that you prefer.

2. 

   Place the peppercorns on a large plate. Mix in the salt and sesame seeds with the peppercorns.

3. Coarsely grind the peppercorn mixture in an electric spice grinder or pepper mill.

4. 

   Cut the tuna into square logs approximately 1 inch thick.

5. Put the garlic oil in a small bowl. Using a pastry brush, lightly brush the tuna logs with the oil.

6. 

   Take a log and roll it in the peppercorn mixture to completely coat it. Place on another plate.

7. Repeat the process until you coat all the tuna.

8. Heat a skillet over high heat until very hot.

9. Add the peanut oil and heat for 30 seconds.

10. Place a piece of tuna in the pan and sear for 5 to 30 seconds per side. The length of time you sear the tuna is up to you. If you and your guests prefer the tuna as close to rare as possible, sear for 5 seconds per side.

11. Remove the first log and repeat with the remaining tuna logs.

12. 

    Once you have seared all of the tuna, place a piece on a cutting board. Using a very sharp knife, slice the tuna crosswise into 1/8-inch-thick squares.

13. Serve the tuna on small crackers or pieces of toasted bread with a dollop of crème frâiche on top.