- Season tuna lightly with salt. Pour the peppercorns on a sheet of wax paper or a large plate and press each slice of tuna into the pepper to evenly coat both sides. Refrigerate until needed.
- In a small skillet or saucepan, reduce the port and cognac until 2 tablespoons remain. Add the stock and reduce until the sauce thickens. Strain into a clean pan, whisk in the butter, and season to taste. Keep warm.
- Heat a skillet large enough to hold the 4 tuna steaks in one layer or preheat a grill. Over high heat, sear the tuna on both sides, 35 to 45 seconds per side. Cut each steak into 1/2 inch slices. *If you don’t want the tuna cold in the middle, lower the heat and cook an additional minute on each side. We like it really raw in the center so we only did 45 seconds per side. You can also slice up raw pieces and dip it in soy sauce to serve as a sashimi appetizer with a sprinkle of sesame seeds.
Very simple version:
Sprinkle both sides of Ahi Tuna with Old Bay Seasoning, a little Ancho Chile Pepper seasoning, some black sesame seeds and drizzle a little soy sauce or olive oil.
Heat a skillet on high heat and with a large fork sear all sides of the tuna for about 30-45 seconds.
Slice into thin slivers and serve atop steamed calrose white rice with a side of soy sauce or ponzu sauce for dipping.