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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)


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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.


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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.


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Heat skillet to medium/high heat, add oil, cook Tuna Steaks 3-5 minutes on each side. (Flip once)


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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).


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Remove from oven, plate meal.

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