SEARED TUNA STEAK AU POIVRE Recipe
INGREDIENTS:
- 4 4 4tuna steaks, 6 ounces each
- salt
- 1/4 0.25 0.25cup CUP_USVolumecracked black peppercorns
- 1/3 0.33 0.33cup CUP_USVolumeport
- 1/4 0.25 0.25cup CUP_USVolumecognac
- 1/2 0.5 0.5cup CUP_USVolumereduced Brown Chicken or Brown Veal Stock
- 2 2 2tablespoons TABLESPOON_USVolumeunsalted butter
- 2 2 2teaspoons TEASPOON_USVolumegreen peppercorns, drained
Instructions for Seared Tuna Steak au Poivre Recipe
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Season tuna lightly with salt. Pour the peppercorns on a sheet of wax paper or a large plate and press each slice of tuna into the pepper to evenly coat both sides. Refrigerate until needed.
In a small skillet or saucepan, reduce the port and cognac until 2 tablespoons remain. Add the stock and reduce until the sauce thickens. Strain into a clean pan, whisk in the butter, and season to taste. Keep warm.
Heat a skillet large enough to hold the 4 tuna steaks in one layer or preheat a grill. Over high heat, sear the tuna on both sides, 35 to 45 seconds per side. Cut each steak into 1/2 inch slices.
Spoon a little sauce in the center of each of four plates. Arrange one sliced tuna steak on the sauce and garnish with the green peppercorns. Serve immediately.
I like something big and flavorful to accompany tuna and I’d look for a Californian Cabernet Sauvignon from Beringer, Bealieu Vineyards or Robert Mondavi. For something a little more unusual think about a Pinot Noir from Chalone or Au Bon Climat. All these wines are affordable and represent good value.
RATING:
ABOUT THIS RECIPE
The first rule for making a great fish dish is always buy the freshest fish. I use sushi grade Ahi tuna. When I cook tuna steaks I always cut away the blood line in the fish and then sear the steaks for less than a minute on each side. In this recipe you’re treating the tuna like the best steak. Try serving it with Creamy Mashed Potatoes with Brown Onions.
