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Sliced Pepper Seared Ah Tuna with chopsticks

Kampot Pepper Seared Ahi Tuna

Valentina K. Wein
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.
5 from 2 votes
Prep Time 5 mins
Cook Time 4 mins
Total Time 9 mins
Course Appetizer
Cuisine American
Servings 4
Calories 163 kcal


  • 4 (4-ounce) Ahi tuna fillets, sushi grade
  • salt
  • 2 to 3 tablespoons black pepper (preferably Kampot), finely ground
  • grapeseed oil for the pan


  • 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.
Keywords fish for dinner party, seared fish dish
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