Prep 10 mins
Cook 15 mins
A simple recipe from "The Minimalist Entertains."
- 29.58 ml fresh coarse ground black pepper
- 14.79 ml extra virgin olive oil
- 2 (453.59-566.99 g) tuna steaks (at least 1-inch thick)
- 29.58 ml unsalted butter or 29.58 ml additional oil
- 59.14 ml minced shallot
- 177.44 ml dry red wine
- 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.).
- 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.
- 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.
- 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.
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!
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.