Peppercorn-Crusted Tuna

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

• Ready In: 15 mins
• Serves: 4

Ingredients

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

• Sauce

• 1⁄2 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.