Seared Tuna Steak au PoivreServes 4
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 browned onions.
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.
Wine Recommendation: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.