Pan-fried Tuna Steaks

by Editorial Staff

Summary

Prep Time	15 mins
Total Time	15 mins
Course	Main Course
Cuisine	European
Servings (Default: 4)

Ingredients

4 tuna steaks (sushi quality)
2 tablespoon oil, neutral or spiced wok oil
2 teaspoons whole pepper (Szechuan pepper)
Salt, (preferably fleur de sel)
Cayenne pepper

Instructions

Wash the tuna steaks and pat dry
In a mortar, crush the Szechuan peppercorns with a little cayenne pepper and the salt and season the tuna with it.
In my opinion, absolutely no lemon or the like is required!
Let the grill pan or normal pan with the oil get hot and fry the tuna so that it still has a clearly raw `core` inside.
This goes well with rice and salad.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.