Wolfgang Puck Recipe Collection

Seared Tuna Steak au Poivre

Serves 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.

• 4 tuna steaks, 6 ounces each
• Salt
• 1/4 cup cracked black peppercorns
• 1/3 cup port
• 1/4 cup cognac
• 1/2 cup reduced brown chicken or brown veal stock
• 2 tablespoons unsalted butter
• 2 teaspoons green peppercorns, drained

1. 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.
2. 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.
3. 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.

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.