Seared Ahi with Thai Dipping Sauce

Tove Hoff Bormes

Ingredients

• 1/3 Cup fresh lime juice	• 1 Tbs cracked white peppercorns
• 3 Tbs soy sauce	• 1 Tbs sesame seeds
• 1 Tbs fish sauce (in asian section of most grocery stores)	• 1 tsp kosher salt
• 2 tsp sugar	• vegetable oil
• 1 tsp minced jalapeno pepper, with seeds
• 4 sushi-quality Ahi tuna steaks, about 6 ounces each, and 1-½ inches thick

Instructions

For the dipping sauce:
In small bowl, whisk together first five ingredients. Divide sauce into four small individual serving bowls (each guest gets their own!)

For the rub: In a saute pan over medium heat, combine white peppercorns, sesame seeds and salt. Cook, stirring occasionally, until the sesame seeds are lightly toasted, about 5 minutes.

lightly brush the tuna steaks with veg oil. Sprinkle on the rub, gently pressing the spices into the flesh.

Grill steaks over VERY high heat (650-700 degrees) just until the surface is well marked - approximately 2 minutes per side (NOT more - if anything, less). The center should still be red. DO NOT overcook. Serve immediately.

Notes

I know it seems strange to leave fish &#034rare.&#034 But that's why you're getting really fresh, good tuna to start with! Just try it this way once...you won't need convincing the next time!

Number of Servings:

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