People that are close to me know that I can come off a little ditsy, I often get asked if I am stoned, and who knows maybe sometimes I am. That being said when I tell my girlfriends to come over and just bring drinks and I’ll do all the cooking I am pretty sure they are planning on leaving before the closest pizza place closes. The best part about taking a new liking to cooking is seeing the looks on everyone’s face when you bring out that first dish. That is exactly why I turn to this appetizer, (can easily be made into main course) it is easy, healthy, pretty and tastes divine. I like prepping a meal before everyone comes so you aren’t sweaty and hot when its time to eat, the goal is to make effortless food that can become a conversation piece, in a positive way., as well as creating a great environment!

 My boyfriend actually gave me this idea as we live right by a great fish market in Malibu called Malibu Sea foods. It is always fun to use your local small markets. Don't let the large lines alarm you, there is a market inside where you can buy your ingredients. We also have a great farmers market in Santa Monica on Wednesday where I have got amazing tuna. If none of these resources are available not to worry, the tuna at Wholefoods will do just the trick. Below is what you will need.

  • Ahi Tuna Steaks (The fresher the better)
  • 1 teaspoon Cayenne pepper
  • 1/4th cup Whole Pepper corns
  • ¼ stick of Butter
  • ¼ cup Soy Sauce (Use Tamari as a gluten free option)
  • Sesame seeds (optional)

Smash your pepper corns making them course but not grinded. Use half of the corns to coat the tuna along with the cayenne pepper (Add sesame seeds now if you are using them). In the mean time heat the butter, once melted add the pepper corns and cook until they start to pop (2/3 minutes). Turn the heat to medium and add the tuna searing for 1 ½ minutes, flip and cook the other side the same. Tuna should be brown with a golden brown crust on the outside and pink on the inside. If your steaks are more then 2.5” thick cook for a solid 2 minutes. Don't be scared of the extreme pink inside it’s suppose to be raw.

 Keep the pan on medium and add soy sauce with the left over pepper corns. Continue to cook until the sauce reduces into a thick paste. (2/3 minutes) Use the sauce as a smear on the plate, set the steaks over the top of the soy reduction and serve. Garnish with avocado, salt and pepper.