Black Pepper Crusted Tuna:

2 tsp cayenne pepper
1 tbsp freshly ground black pepper
1 tsp ground white pepper
½ tsp garlic powder
1 tsp dry mustard
1 tbsp paprika
1 tbsp onion powder
1 tsp fine sea salt
2 tsp dried thyme
¼ cup unsalted butter, clarified
6 6-oz tuna fillets, each about 1-inch thick
3 tbsp unsalted butter

In a bowl stir together the cayenne pepper, black pepper, white pepper, garlic powder, dry mustard, paprika, onion powder, salt, and dried thyme. Brush the tuna steaks with the clarified butter. Press some of the rub onto each side of the tuna fillets.

Heat an oiled, ridged grill pan over moderately high heat until it is smoking and sear the fish for 3 to 5 minutes per side. The tuna should still be pink in the middle

While the tuna is cooking, in a small skillet heat the 3 tbsp butter over moderate heat, swirling the skillet, until it is dark brown, watching carefully so it does not burn.

Slice the tuna on the bias, and arrange on a bed of cous cous or rice. Spoon the butter over each serving. Serve hot.

TIP: The tuna will just be opaque nearly all the way through, with a line of pink in the middle when done.

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