Ingredients

4 tuna steaks, about 6 ounces each

1 teaspoon Szechuan peppercorns

1 tablespoon corn oil

1 teaspoon allspice berries

1/ 2 teaspoon white peppercorns

1/ 2 teaspoon black peppercorns

1/ 2 teaspoon salt

Method

First of all, crush the peppercorns with a meat pounder.

Brush the steaks well with oil from both the sides and sprinkle salt and crushed pepper.

After heating a cast iron pan for 2 to 3 minutes, place the steaks in it and cook over very high heat for about 1 to 1/ 2 minutes on both sides.

Cover the pan and remove from heat to let it stand for 3 to 5 minutes before serving.

The residual heat will continue cooking the steaks on their own. Serve hot.