4 tuna fillets (3/4-inch thick)
1 Tbs. whole peppercorns
Olive oil
Garlic salt
1/2 cup clarified butter
Chopped parsley or chives (optional)
Preparation:
Place peppercorns in plastic bag then crush with mallot. Brush olive oil on steaks then sprinkle crushed peppercorns on steaks. Sprinkle with garlic salt and set aside.
Heat butter in skillet over medium high heat. Sauté fillets for 1 minute per side in butter. Remove from heat and serve immediately.
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