Seared Tuna Steak A Poivre Recipe - Cooking Index
Seared Tuna Steak A Poivre Recipe - Cooking Index
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 Caramelized Onions" (see recipe).
Type: Fish| 4 | Tuna steaks - (6 oz ea) | |
| Salt - to taste | ||
| 1/4 cup | 15g / 0.5oz | Cracked black peppercorns |
| 1/3 cup | 78ml | Port |
| 1/4 cup | 59ml | Cognac |
| 1/2 cup | 118ml | Reduced brown chicken or brown veal stock |
| 2 tablespoons | 30ml | Unsalted butter |
| 2 teaspoons | 10ml | Green peppercorns - drained |
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 thick 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.
This recipe yields 4 servings.
Source:
Wolfgang Puck at http://www.cooking.com/wolfgang/
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