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Tuna Tail With Poppyseed Crust


  • 1 teaspoon freshly ground Pepper

  • 1 tablespoon Poppy Seed

  • 350 g tuna tails halved lengthwise

  • Salt

  • 1 egg white lightly beaten

  • 1 tablespoon canola oil or grapeseed oil


  • 1.

    Combine the pepper and poppy seeds on a plate.

  • 2.

    Season the tuna pieces with salt, dip into the egg white, and roll in the pepper mixture to give them an even black coat.

  • 3.

    Heat the oil in a sauté pan.

  • 4.

    Add the tuna and fry about 30 seconds per side, just enough to cook the outside edges.

  • 5.

    The middle should remain raw-ish.

  • 6.

    Slice on the diagonal to serve.

  • 7.

    This is nice with sautéed greens or a salad.

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