This is SO easy that it barely qualifies as a recipe. For those of you who would like to incorporate more fish into your diet but don’t like the taste, tuna steaks are an excellent way to go. They are not fishy in the least bit. This too is from the SB Quick and Easy cookbook.
1 teaspoon black peppercorns
1 tablespoon extra-virgin olive oil
4 (6-ounce) tuna steaks about 1 inch thick
1 teaspoon grated lemon zest (optional)
Heat grill or grill pan (I used a frying pan) to medium-high. Lay peppercorns flat on work surface and place a clean skillet on top. Press down to crush peppercorns a few at a time until all peppercorns are cracked. Rub oil over steaks and season with salt, cracked pepper and lemon zest, if using (I used lemon juice).
Grill tuna 2 1/2 minutes per side for rare, 3 minutes per side for medium-rare, and 3 1/2 minutes per side to be cooked through. Serve hot, sliced or whole.
My 2 and 3 year olds even ate a little of this.