Native to the tropical regions and has been grown in Southern India for over two thousand years, Black peppercorns are the dried fruits of the Piper nigrum plant. It is one of the mostly commonly used spices in the world which adds warmth and zest to savory dishes. Smoked black peppercorns are smoked over a blend of seven different woods, which creates a well-rounded, natural, smoky bouquet. The smoked black pepper can be used whole or ground to flavor marinades, rubs and homemade spice blends.
Try this savory dish, Seared Tuna with Smoked Black Pepper recipe.
- 4 top-quality tuna steaks, 6 to 8oz each, 1 inch thick
- 1/2 cup panko (Japanese bread crumbs)
- 4 Tbsp smoked black pepper
- salt to taste
- 4 Tbsp extra-virgin olive oil
- Let the tuna come to room temperature.
- In a shallow dish, combine the panko and smoked pepper. Season the tuna well on both sides with salt. Dredge the tuna steaks in the pepper mixture, coating well on all sides and pressing to make the crumbs and pepper adhere.
- Heat the oil in a large heavy skillet over medium-high flame. Place the tuna in the hot oil and sear 2 to 3 minutes on each side for medium rare (if you want a complete crust, sear 2 minutes on each side and about 1 minute to sear edges). Serve immediately.