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Live! From Jasper's Kitchen
 


Yellow Fin Tuna Au Poivre
Marinade
1 Cup Teriyaki Sauce
1 Tablespoon Dry Sherry
1/2 Cup Chopped Scallions
2 Garlic Cloves (Sliced Thin)
2 Tablespoons chopped fresh ginger
2 Yellow Fin Tuna Steaks - Sashimi Grade

Combine all marinade ingredients and place in a large bowl. Add tuna steaks and marinate
2 hours in the refrigerator.

1 Tab. Olive Oil
2 Teaspoons freshly cracked black peppercorns

Preheat a large nonstick skillet over high heat. Pat tuna steaks dry. Drizzle olive oil over tuna and lightly coat steaks on both sides. Coat 1 side of the steaks with a generous amount of coarse ground black pepper. When the pan is very hot, add steaks, peppered side down. Sear steaks 2 minutes, then turn, and immediately reduce heat to medium. Tuna should be charred but warm and rare in middle!

1 Cup Cooked Angel Hair Pasta
1/2 Cup Teriyaki sauce
1/4 teaspoon red pepper flakes
2 Tablespoons Olive Oil

In a medium size skillet, add teriyaki sauce, red pepper flakes and olive oil and heat until sauce boils, add pasta and toss. Place pasta on platter and top with grilled tuna. Serve with grilled scallions.