Featured in our March 2011 newsletter the Hot Line, this recipe shows you a whole other side to tuna than that stuff in a can that mom used to spread between two slices of bread and pack in your lunch box.

WASABI MAYO
• 1/2 cup Mayo
• 1 Tbsp Fresh Lime Juice
• 1 tsp. Wasabi Paste
• Salt and Pepper to taste
Prepare the mayo the night before. Combine all the ingredients and mix well.

PEPPER GRILLED TUNA
• 2 Tbsp Coarse Sea Salt or Kosher Salt
• 1 cup Black Peppercorns -- Crushed (Coarse)
• 4 8oz Tuna Steaks
• Olive Oil
• Lime or Lemon Wedges


For fresh cracked pepper, heat peppercorns in a skillet until fragrant. Place on clean cutting board and with the bottom of a pot, crush until desired coarseness.


Mix with salt.


Spread olive oil on the tuna. Place tuna steaks in the mix ensuring a good coating on all sides.


Place on grill, over high heat. Cook 30 seconds to 3 minutes per side to desired doneness. Don't overcook it!


Serve with Wasabi Mayo.