Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Tuna Au Poivre (Tuna With Ground Black Pepper) Recipe
    Lost? Site Map

    Tuna Au Poivre (Tuna With Ground Black Pepper)

    Tuna Au Poivre (Tuna With Ground Black Pepper). Photo by ken  cooks

    1/1 Photo of Tuna Au Poivre (Tuna With Ground Black Pepper)

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    10 mins

    15 mins

    What's Cooking?'s Note:

    A simple recipe from "The Minimalist Entertains."

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat the oven to 500 degrees. Put the pepper on a flat plate. Place a large skillet, preferably non-stick, over medium-high heat; add the olive oil. Dredge both sides of each piece of tuna lightly in the pepper; it will adhere nicely, forming a thin coat. (Use a bit more pepper if necessary.).
    2. 2
      As they're dredged, add the steaks to the pan. Turn the heat to high. Cook about 2 minutes, then turn. Add salt and cook 1 more minute. Turn heat to low and remove tuna to an ovenproof plate. Place in oven.
    3. 3
      Add half the butter to the pan, followed by the shallots. Lower the heat to medium and cook, stirring, until the shallots soften, about 2 minutes. Raise the heat to medium-high and add the wine; let it bubble away for a minute or so and add the remaining butter. Cook, stirring occasionally, until the butter melts and the sauce is thickened.
    4. 4
      By this time the tuna will be medium-rare (cut into one to make certain). Cut the steaks in half, put each serving on a plate, and spoon a little sauce over it.

    Ratings & Reviews:

    • on December 30, 2008

      55

    • on November 10, 2008

      55

      I came across this recipe a couple of years ago, and it is great! I basically quadruple the amount of shallots, and use a little more butter than the recipe calls for, but it always gets rave reviews!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 12, 2007

      45

      Nice simple dish for a weeknight. The tuna does get a nice pepper crust to it and the shallot/wine mixture complements. I added some mushrooms with the wine to give the dish a little extra something. I served it over brown rice but I imagine most rices, or even couscous would be lovely.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

    Advertisement

    Nutritional Facts for Tuna Au Poivre (Tuna With Ground Black Pepper)

    Serving Size: 1 (181 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 297.3
     
    Calories from Fat 133
    44%
    Total Fat 14.8 g
    22%
    Saturated Fat 5.5 g
    27%
    Cholesterol 58.3 mg
    19%
    Sodium 48.7 mg
    2%
    Total Carbohydrate 5.0 g
    1%
    Dietary Fiber 0.8 g
    3%
    Sugars 0.3 g
    1%
    Protein 27.1 g
    54%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites