4 Servings 15 min Cook
3 Tbsp Soy Sauce
2 1/2 Tsp Peppercorn
2 Tbsp Vegetable Oil
1/2 Tsp Ginger
32 Oz, boneless Tuna
1/2 Tsp Sugar
1 Tbsp Lime Juice
1 Tsp Coriander Seed
1 Medium (4-1/8" long) Scallions
2 Tbsp Water
Thinly slice scallion.
Cut tuna into (2) steaks, approximately 1-inch thick.
Stir together soy sauce, water, lime juice, ginger, sugar, and scallion.
Coarsely crush peppercorns and coriander with a mortar and pestle or heavy skillet.
Sprinkle tuna with 3/4 tsp salt, then press spice mixture evenly all over fish.
Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then sear tuna, turning once, about 6 minutes for medium-rare.
Serve with dipping sauce.
