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Peppercorn Grilled Tuna Steak with Green Bean Salad

Active Time: 45 minutes Cook Time: 20 minutes Total Time: 45-60 minutes

Makes 4 servings

peppercorn tuna steak.jpg



  • 3 tuna steaks, 6 oz. each (or about 18 ounces total)
  • ½ teaspoon fine sea salt
  • 2 tablespoons cracked black pepper

Green Bean Salad:

  • 1 lb fresh green beans, stem ends trimmed
  • 1 large red bell pepper
  • 1 medium red onion
  • ¼ cup red wine vinegar
  • 2 cloves garlic, peeled and minced
  • ¼ cup olive oil
  • ½ teaspoon fine sea salt
  • ¼ teaspoon ground black pepper


  1. Preheat your broiler*. Bring a large pot of water to a boil and prepare a water bath in a large bowl (fill with water and ice). When the water boils, add a pinch of sea salt and drop in the green beans. Cook for one minute, drain, and add green beans to the water bath to chill them quickly. Cool for 2-3 minutes, drain well, and set aside.
  2. While you are waiting for the water to boil: Cut pepper by removing the 4 sides and the base with a sharp knife. Discard stem and seeds. Peel onion and slice into ½” thick slices. Place onions and peppers (skin-side up) on a baking sheet and broil until the pepper skins start to brown and blister a bit—watch closely! When cool enough to handle, separate onions into rings and slice peppers into strips. Add them to the bowl with the green beans.
  3. Add red wine vinegar, garlic, salt, pepper, and olive oil to the green bean mixture and gently toss.
  4. Preheat a large sauté pan over medium-high. Pat the tuna steaks dry and season both sides evenly with salt and pepper, pressing the pepper in gently to adhere. Cook steaks 3-4 minutes per side, or to desired doneness. Remove and rest 5 minutes.
  5. Slice each tuna steak into strips.
  6. Serve half of the tuna and green bean salad tonight, and package up half to enjoy for lunch tomorrow.

*The pepper, onion, and tuna can also be done on a medium-high grill.