I’ve got to say this sounded better than how it came out. I do like the goat cheese topping, but pan frying then broiling over cooked the fish. It’s one of those been there done that dishes not very memorable.
Peppercorn & Ginger Crusted Ahi Tuna Steak topped with Herbed Goat Cheese
(Adapted from Ripped Recipes)
1 teaspoon Dijon Mustard
1/2 serving (serving = 1/2 tsp) Bragg Liquid Aminos
1 serving (serving = 4 oz) Treasures from the Sea Ahi Tuna Steak
1 serving (serving = 1/4 tsp) Tone’s Whole Black Peppercorns
1/4 tsp Ginger (Ground)
14 g Goat Cheese
Heat oven to Broil (High).
Prepare marinade in bowl, mixing Dijon and soy sauce, allow Tuna Steak to set in mixture as you prepare other ingredients.
Place Whole Peppercorn & Ginger in sandwich bag, coarsely crush/chop with meat tenderizer.
Place Peppercorn & Ginger mixture on plate/cutting board, roll Tuna Steaks on sides in the mixture.
Heat skillet to medium/high heat, add oil, cook Tuna Steaks 3-5 minutes on each side. (Flip once)
Add Goat Cheese directly on top of Tuna Steak (evenly spread out), place skillet in oven for 3-5 minutes (Allowing Goat Cheese to melt).
Remove from oven, plate meal.