This delightful dish is peppery, slightly spicy, light and refreshing. Enjoy these Seared Ahi Tuna steaks for breakfast, lunch, or as an afternoon snack! 

Seared Ahi Tuna encrusted in Rainbow Peppercorns Recipe
Yield: 6 servings

3 cloves of garlic
¼ cup of rainbow peppercorns
6 ahi tuna steaks 
¼ cup of olive oil

Using your mortar and pestle, smash the garlic well until it is almost to a paste consistency.

Next, add the rainbow peppercorns into your mortar and pestle on top of the garlic and grind the peppercorns. You’ll want to grind the peppercorns until they are mostly all broken up. You do not need to finely grind them as we are using the peppercorn and garlic mixture to encrust our ahi tuna steaks. 

Once you have completed grinding up the garlic and peppercorns, start heating up a medium-sized pan over medium-high heat. As the pan is heating up, cover the top and bottom of each ahi tuna steak in the peppercorn and garlic mixture and set aside. 

Once your pan is heated, pour the olive oil into the pan and heat the oil. Next, you are going to sear each ahi tuna steak by placing it in the pan. It should only take about 3 minutes on each side. Though it may take longer depending on the size of your tuna steak. 

After you have successfully seared each piece of ahi tuna, put them on a baking rack to rest. I personally put my baking rack over a sheet pan to make it easier to move around. You will want to place them in the fridge for about 20 minutes to completely cool down. Once cooled, pull them out of the fridge and slice. 

Serve your Seared Ahi Tuna with a side of your favorite sweet and spicy sauce! If you don’t have a favorite, try making my favorite with the recipe below!

Sweet and Spicy Sauce Recipe
Yield: About 1.5 Cups

½ cup mayonnaise
½ cup sour cream
1 tsp soy sauce
1 tsp honey
Sriracha to taste

In a small bowl, mix together the mayonnaise, sour cream, soy sauce, and honey until all ingredients are well combined. 

Next, add sriracha to taste. You can make it as spicy as you like it! I personally use about ½ tsp of sriracha in my sauce so you can really taste how the sweet compliments the spice. Mix well and serve!