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Seared Tuna Steak au Poivre
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Season the tuna steaks so the pepper corns evenly coat each side.
Whisk the butter into the strained port and cognac reduction and the sauce is finished.

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.
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