Spice Crusted Tuna

Yields: 2 – 4 Servings


  • 2-8 ounce tuna steaks
  • a big splash of refined safflower oil (or other cooking oil but safflower has the highest smoke point)
  • For Spice Crust Option 1:
    • 2 tablespoons of black peppercorns
    • 2 tablespoons of fennel seed
    • 1 teaspoon of coarse salt
  • For Spice Crust Option 2:
    • 2 tablespoons of caraway seed
    • 2 tablespoons of mustard seed
    • 1 teaspoon of coarse salt
  • For the Dip:
    • ¼ cup or so of mayonnaise
    • 2 tablespoons of horseradish
    • 1 teaspoon of soy sauce
    • 2-3 drops of sesame oil


  1. Preheat a heavy cast iron skillet or large heavy sauté pan over medium high heat. Whisk all the dip ingredients together.
  2. Stir either of two seasoning crusts together in a shallow bowl. Press each tuna steak into the mixture, turning and coating each side evenly. Splash enough refined safflower oil into the skillet to cover the bottom in a thin film then using a pair of tongs carefully add the steaks to the oil. Sear the tuna steaks until the exterior is crusty but the inside still cool and raw, about two minutes on each side for rare.
  3. Serve the tuna steaks immediately with a spoonful of dip.