Kampot Pepper Seared Ahi Tuna is truly special for a couple of reasons. First, the bright, bold and delicious Kampot Pepper is from the Pepper Project, and second, a super quick, simple cooking process.
Place the number of Ahi fillets you're serving on a clean, dry plate or cutting surface. (For a slightly fancier plate presentation, you can slice each fillet into 2 to 3 long, rectangular pieces.)
Lightly sprinkle all of the sides with sea salt, then either sprinkle or grind black pepper directly onto the top and bottom surfaces of the fillets. The pepper should be a thin, but generous layer.
Coat a large sauté pan with grapeseed oil and place it over high heat.
Once the pan is very hot, add the Ahi and sear each side until it's only cooked through about 1/8-inch, 1 minute or less per side. (If you don't hear a sizzling sound when the tuna hits the pan, it's not hot enough -- wait for the sizzle!)
Remove the pepper seared tuna from the pan and place each piece on a large plate. Once they have cooled a bit, cut them into very thin slices and serve.
This is also just as delicious served cold and is perfect over a salad of greens.
Pepper should be stored in an airtight container, in a cool, dark place. Experts recommend grinding or cracking whole peppercorns right before use.