Home Recipes Peppercorn-Crusted Grilled Bluefin with Balsamic Drizzle

Peppercorn-Crusted Grilled Bluefin with Balsamic Drizzle

Serves 4 Grill

Ingredients

  • 4 bluefin tuna steaks (6 oz each, 1 – 1½ inches thick)
  • 2 Tbsp black peppercorns, coarsely crushed
  • 1 Tbsp kosher salt
  • 2 Tbsp olive oil
  • ½ cup balsamic vinegar
  • 1 tsp honey

Method

  1. Simmer balsamic and honey 5–8 minutes until reduced to a syrup; set aside.
  2. Oil the steaks and press the crushed pepper and salt onto both sides.
  3. Grill over the highest heat 60–90 seconds per side — rare to medium-rare only
  4. Rest 2 minutes, slice thickly, and drizzle with the balsamic reduction.

Chef's tip

Bluefin is the wagyu of the sea. Treat it like a fine steak: high heat, short time, ruby center.

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