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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 4 |
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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:
3 tablespoons olive oil |
4 (8 ounce) tuna steaks (250 g) |
2 tablespoons cracked peppercorns |
1 tablespoon kosher salt |
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.
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