Tuna Au Poivre
Serves: 2
Total Time:
Prep Time:
Difficulty Level:
BY CHEF JOHN ASH
This is a classic French preparation usually made with a tender steak cooked with a coating of freshly cracked black peppercorns. It’s pronounced “oh pwa-vruh”. It is also a delicious preparation for fresh tuna. The Owsley Pinot Noir would be delicious with this simple dish.
INGREDIENTS
2 tablespoons unsalted butter, at room temperature
1 teaspoon grated lemon zest
2 teaspoons lemon juice, or to taste
Kosher salt
2 ahi or albacore tuna steaks, 6 to 7 ounces, 1-inch thick
3 tablespoons olive oil
1 tablespoon medium cracked black pepper
Garnish: Salmon roe
INSTRUCTIONS
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In a small bowl, combine the butter with the zest and juice and salt to taste. Set aside.
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Coat the tuna with 1 tablespoon of the olive oil, then dip in the cracked pepper. Sprinkle lightly with salt.
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Heat the remaining 2 tablespoons olive oil in a cast-iron pan or a heavy nonstick pan over high heat. Add the tuna and sauté for about 3 minutes on each side. It should be crusty on the outside and medium-rare in the center. Transfer to a warmed plate and top with the lemon butter and salmon roe.
