Ingredients:

  • 4 (6 oz / 170 g) Ahi tuna steaks (sushi-grade, lean)
  • 2 tbsp (12 g) coarsely cracked black peppercorns
  • 1 tsp (6 g) coarse sea salt
  • ½ tsp (1 g) garlic powder
  • 1 tbsp (15 ml) avocado oil

Instructions:

  1. Place the tuna steaks on a plate and press firmly with paper towels on all sides until the surface is completely matte and dry to the touch.
  2. Combine the cracked pepper, salt, and garlic powder on a flat plate. Press the tuna steaks firmly into the seasoning on all sides to create a thick, uniform coating.
  3. Heat the avocado oil in a cast iron skillet over high heat until it shimmers and wisps of smoke appear. Carefully lay the tuna in the pan and sear for 1.5 to 2 minutes per side until a mahogany-colored crust approximately ¼ inch thick forms.
  4. Remove the steaks immediately from the pan to a cutting board and let them rest for 3–5 minutes to allow residual heat to finish the edges while keeping the center velvety.