Directions

  1. Stir pepper and thyme in a small bowl. Rub tuna steaks with 2 teaspoons oil and sprinkle with salt; thoroughly coat both sides with pepper mixture, pressing to adhere.
  2. Heat remaining 1 tablespoon oil in a large skillet over medium-high heat; add tuna steaks and cook 6 minutes or until outside is seared, center remains pink and internal temperature reaches 125°F for medium-rare, turning once. Transfer tuna steaks to cutting board; thinly slice. 
  3. Prepare Crunch Kit as package directs in a large bowl; fold in ¾ cup cucumber and ½ cup radishes. Makes about 4 cups. 
  4. Serve salad topped with 2 sliced tuna steaks. Refrigerate remaining 2 sliced tuna steaks, and ½ cup each cucumber and radishes in airtight containers up to 1 day; use in the Tuna Café Sandwiches recipe.
     

Tips & Tricks

Black peppercorns can be ground fresh using either a mortar and pestle or a clean coffee bean grinder. Consider keeping a coffee bean grinder on hand and using it only for grinding herbs and spices. Ground coriander or fennel seed can also be mixed with the pepper and thyme to crust the tuna.