Seared tuna with smoked black pepper

Time 10 minutes
Yields Serves 4
Seared tuna with smoked black pepper
(Los Angeles Times)

Let the tuna come to room temperature.


In a shallow dish, combine the panko and smoked pepper. Season the tuna well on both sides with salt. Dredge the tuna steaks in the pepper mixture, coating well on all sides and pressing to make the crumbs and pepper adhere.


Heat the oil in large heavy skillet over medium-high flame. Place the tuna in the hot oil and sear 2 to 3 minutes on each side for medium rare (if you want a complete crust, sear 2 minutes on each side and about 1 minute to sear edges). Serve immediately.

Adapted from a recipe in “The ’21' Cookbook” by Michael Lomonaco (Doubleday, 1995). Smoked black pepper is available at

Get our new Cooking newsletter, coming soon.
You may occasionally receive promotional content from the Los Angeles Times.