Peppercorn Crusted Ahi Tuna with Ginger Yuzu Kosho Vinaigrette

By Lindsey Baruch

5 from 1 vote

on Aug 05, 2026

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Peppercorn-Crusted Ahi Tuna, simply seared in a skillet for literally a few minutes. It’s then sliced (medium-rare) and drizzled over with a gingery, garlicky, yuzu kosho vinaigrette.

I love this recipe because it can be made from start to finish in a total of 15 minutes, and is packed with so much flavor from the vinaigrette. I first started testing this recipe last year, and now it’s finally time to share it!

If you’re looking for more ahi tuna recipes, be sure to check out our 15 Minute Spicy Ahi Tuna Tartare and Seared Ahi Tuna with Toasted Sesame Dressing.

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A platter of seared ahi tuna with peppercorns and a yuzu dressing.
5 from 1 vote

Peppercorn Crusted Ahi Tuna with Ginger Yuzu Kosho Vinaigrette

By: Lindsey Baruch
Peppercorn-Crusted Ahi Tuna, simply seared in a skillet for literally a few minutes. It’s then sliced (medium-rare) and drizzled over with a gingery, garlicky, yuzu kosho vinaigrette.
Prep: 5 minutes
Cook: 10 minutes
Total: 15 minutes
Servings: 2
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Ingredients 

Ginger Yuzu Kosho Vinaigrette

  • 2 tablespoons yuzu juice
  • 2 teaspoons yuzu kosho
  • 1 medium thumb of ginger, minced or finely grated
  • 1 large garlic clove, minced or finely grated
  • Kosher salt and freshly ground black pepper
  • 1/4 cup extra-virgin olive oil

For The Ahi Tuna

  • 1 pound sushi-grade ahi tuna, 1-inch thick
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon neutral oil

For Serving

  • Cilantro and thinly sliced jalapenos, I am using a red and green mix

Instructions 

  • In a small mixing bowl, whisk together your yuzu juice, yuzu kosho, minced ginger and garlic, salt, pepper, and olive oil until completely combined and emulsified. Set aside.
  • Pat your tuna dry with paper towels and season on all sides with salt and freshly ground black pepper to taste. Heat your skillet with neutral oil over high heat until shimmering.
  • Add your tuna and sear for 2 to 3 minutes per side (for rare, slightly medium-rare, which is my preference) or 4 to 5 minutes per side for more medium.
  • Transfer your tuna to a cutting board to rest for 2 to 3 minutes before slicing into 1⁄4-inch-thick slices.
  • Arrange the tuna slices on a platter. Scatter cilantro and thinly sliced jalapenos around the tuna. Spoon the vinaigrette over the top. Serve immediately!

Notes

If you’ve never had yuzu kosho, it’s a citrussy Japanese condiment paste that is made from fermented peppers and yuzu peels. You can find yuzu kosho at any Japanese or Asian speciality store, Amazon, or Trader Joe’s has a version too. I love using yuzu kosho because it adds a depth of flavor to many dishes, like these Oysters with Yuzu Kosho Ponzu Mignonette.
While this recipe brings some heat, being topped with raw jalapenos, you can certainly omit it if you don’t want it that spicy!
I suggest serving this ahi tuna with a bowl of steamed white rice for a complete meal!

Nutrition

Calories: 306kcal, Carbohydrates: 2g, Protein: 0.2g, Fat: 34g, Saturated Fat: 4g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 24g, Trans Fat: 0.03g, Sodium: 1mg, Potassium: 37mg, Fiber: 0.1g, Sugar: 0.01g, Vitamin A: 0.3IU, Vitamin C: 6mg, Calcium: 6mg, Iron: 0.2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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