🥩 Pink Peppercorn-Crusted Tuna with Lecciana & Avocado Crème
⭐ Why Lecciana Works:
Lecciana’s floral and peppery backbone complements rare seared tuna beautifully. Its light fruitiness contrasts the creamy avocado base while echoing the aromatic sharpness of pink peppercorn.
🍽️ Ingredients (Serves 2):
For the tuna:
2 sushi-grade ahi tuna steaks
2 tbsp crushed pink peppercorns
1/2 tsp sea salt
1 tbsp Lecciana olive oil (for searing)
For the avocado crème:
1 ripe avocado
Juice of 1/2 lime
2 tbsp Lecciana olive oil
1 tbsp crème fraîche or yogurt
Salt to taste
🔥 Instructions:
Prepare the Avocado Crème:
Blend avocado, lime, Lecciana, crème fraîche, and salt until smooth. Chill for 10 minutes.
Crust the Tuna:
Pat tuna dry. Press crushed pink peppercorn and sea salt onto both sides.
Sear:
Heat Lecciana in a skillet over high heat. Sear tuna 45–60 seconds per side for rare, or longer to preference.
Slice & Serve:
Slice tuna into thick sashimi cuts. Plate over a swoosh of avocado crème. Drizzle with fresh Lecciana to finish.
