Seasoned Tuna Steaks

Seasoned Tuna Steaks

1/2 teaspoon black peppercorns
1/2 teaspoon coriander seeds
1 teaspoon salt
1/3 cup olive oil
2 cloves garlic, lightly crushed
1 lemon
6 tuna steaks.

Crush peppercorns and coriander seeds with a mortar and pestle, or place in a sealed freezer bag and crush with a rolling pin. Place on a large shallow dish or rimmed baking sheet that will hold all the tuna steaks in a single layer. Add salt, olive oil and garlic.

Finely grate zest of lemon into dish, then squeeze juice, adding it as well. Stir to mix seasonings well. Lay tuna steaks in dish and allow to sit for 3 minutes. Turn steaks and allow them to sit for another 3 minutes.

Heat a large griddle or skillet over medium-high heat. Add steaks and cook to taste, 2 to 3 minutes a side. Remove from heat, and wrap in foil to keep warm until serving. To serve, unwrap foil and place a steak on each of six plates, or place steaks on one large platter.