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Recipe Detail Page
Peppercorn Crusted Tuna
Spring 2004
The depth of flavour of the peppercorns contrasts beautifully with the tuna. This is a tuna version of pepper steak.
Serves 4
3 tbsp (45 mL) olive oil
Four 8 ounce (250 g) tuna steaks
2 tbsp (25 mL) cracked peppercorns
1 tbsp (15 mL) kosher salt
Sauce
1/2 cup (125 mL) red wine
1 tbsp (15 mL) balsamic vinegar
1 cup (250 mL) veal or chicken stock
2 tbsp (25 mL) whipping cream
Salt and freshly ground pepper
1. Rub 2 tbsp (25 mL) olive oil onto tuna steaks all over and coat top with peppercorns and salt.
2. Heat remaining tablespoon of olive oil in a nonstick skillet over high heat. Add tuna peppercorn-side up. Fry for 2 minutes, flip and fry for 2 to 3 minutes, depending on thickness of fish. Remove tuna from pan and transfer onto serving plates. The fish should be rare. If you like it more cooked, fry another 2 minutes.
3. Add red wine to skillet over high heat and reduce until 2 tbsp (25 mL) remain. Add balsamic vinegar and stock and reduce until 1/2 cup (125 mL) remains. Add cream and boil just until sauce begins to thicken. Season with salt and pepper. Spoon sauce around tuna.
Serves 4
