Ingredients

　　2 tablespoons ground black pepper

　　1 teaspoon garlic powder

　　1/8 teaspoon dried thyme

　　1/4 teaspoon lemon pepper

　　1/4 teaspoon salt

　　1 pound fresh tuna steak (about 1-inch-thick), cut into 4 equal pieces

　　3 cups chopped romaine lettuce

　　3/4 cup Balsamic Vinaigrette (page 313)

　　Mix the black pepper, garlic powder, thyme, lemon pepper, and salt together in a small bowl. Rub the spice mixture all over the tuna to coat. Preheat a medium nonstick skillet over high heat. Add the tuna and sear for about 3 minutes per side. Mound lettuce on 4 salad plates. Top each with seared tuna and drizzle with the vinaigrette.

　　Cooks' Note

　　New Orleans’ own K-Paul started it all, but the blackening craze has now spread nationwide. This is another great dish to make if you have run out of cooking oil—none is needed. Cooking time for the tuna in the recipe yields tuna that is medium-rare, still slightly pink in the center. If you prefer your tuna more well done, cook for an additional 30 seconds per side. You can substitute another meaty fish, such as salmon fillets, or chicken breasts (cook chicken for 4 to 5 minutes a side).

　　Sugar Busters! Quick & Easy Cookbook