Rare tuna steak au poivreTheWorldWideGourmet.com
Total time: 15 to 30 min
Preparation time: 5 minutes
Cooking time: 15 minutes
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:141.1 kcal
Proteins:18.5 g
Fats:2.2 g
Carbohydrate:6.4 g
Fibers:1 g
Sugar:1.5 g
Cholesterol:39 mg
Sodium:32.3 mg
Calcium:35.9 mg
Energy:431 kcal
Proteins:56.6 g
Fats:6.7 g
Carbohydrate:19.6 g
Fibers:3.1 g
Sugar:4.6 g
Cholesterol:119.2 mg
Sodium:98.8 mg
Calcium:109.8 mg
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Summer Garden Tuna
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INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
4
x
180
g
slices of tuna
**Pepper sauce
30
g
chopped shallots
3
g
mixed pepper
100
ml
white wine
200
ml
rich stock
50
ml
cream
salt
butter
olive oil
**Tuna steak pepper seasoning
10
g
cubeb pepper
10
g
black sarawak pepper
10
g
mun toc white pepper
10
g
long pepper
10
g
pink peppercorns
METHOD
- Cut the tuna into 2 cm (3/4") slices; refrigerate.
- Finely chop the shallots, then sweat them gently in butter; add a level half-teaspoon of the cracked pepper mixture.
- Deglaze with the whisky and flambé; add the white wine and stock; reduce by half, then swirl in the butter and cream. Keep hot.
- At the last minute, season the tuna generously with the cracked pepper mixture and with salt.
- Sear the tuna in olive oil in a very hot pan for 30 seconds on each side so that the center remains blue-rare.
- Slice the tuna steaks into 4 even slices and serve side by side on the plate with the sliced side showing, with a small dish of sauce on the side.
SOMMELIER
We recommend a Condrieu "La Petite Côte" 2004, Domaine Yves Cuilleron, with this dish.
CHEF'S NOTES
The tuna steak pairs very well with homemade mashed potatoes.
