Peppercorn-Crusted Tuna

Total Time
15mins
Prep 5 mins
Cook 10 mins

The depth of flavour of the peppercorns contrasts beautifully with the tuna. This is a tuna version of pepper steak. From the LCBO magazine.

Ingredients Nutrition

  • 3 tablespoons olive oil
  • 4 (8 ounce) tuna steaks (250 g)
  • 2 tablespoons cracked peppercorns
  • 1 tablespoon kosher salt
  • Sauce

  • 12 cup red wine
  • 1 tablespoon balsamic vinegar
  • 1 cup veal stock or 1 cup chicken stock
  • 2 tablespoons whipping cream
  • salt & freshly ground black pepper

Directions

  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.
  3. Add tuna peppercorn-side up.
  4. Fry for 2 minutes, flip and fry for 2 to 3 minutes, depending on thickness of fish.
  5. Remove tuna from pan and transfer onto serving plates.
  6. The fish should be rare. If you like it more cooked, fry another 2 minutes.
  7. Add red wine to skillet over high heat and reduce until 2 tbsp (25 mL) remain.
  8. Add balsamic vinegar and stock and reduce until 1/2 cup (125 mL) remains.
  9. Add cream and boil just until sauce begins to thicken.
  10. Season with salt and pepper.
  11. Spoon sauce around tuna.

Reviews

(1)
Most Helpful

YUM! I couldn't find tuna so got mahi mahi, it's pretty close(I think). I scaled the recipe down for one. I really enjoyed every bite! I used turkey stock, and instead of cream, used whole milk. Thanks! :lol:

Sharon123 January 07, 2008

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