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Seared Tuna Steak Au Poivre

tuna steaks, 6 ounces each
1/4 cup
cracked black peppercorns
1/3 cup
1/4 cup
1/2 cup
reduced Brown Chicken or Brown Veal Stock
2 tablespoon s
unsalted butter
2 teaspoon s
green peppercorns, drained
  1. Season tuna lightly with salt. Pour the peppercorns on a sheet of wax paper or a large plate and press each slice of tuna into the pepper to evenly coat both sides. Refrigerate until needed. 
  2. In a small skillet or saucepan, reduce the port and cognac until 2 tablespoons remain. Add the stock and reduce until the sauce thickens. Strain into a clean pan, whisk in the butter, and season to taste. Keep warm. 
  3. Heat a skillet large enough to hold the 4 tuna steaks in one layer or preheat a grill. Over high heat, sear the tuna on both sides, 35 to 45 seconds per side. Cut each steak into 1/2 inch slices.


Spoon a little sauce in the center of each of four plates. Arrange one sliced tuna steak on the sauce and garnish with the green peppercorns. Serve immediately.

I like something big and flavorful to accompany tuna and I’d look for a Californian Cabernet Sauvignon from Beringer, Bealieu Vineyards or Robert Mondavi. For something a little more unusual think about a Pinot Noir from Chalone or Au Bon Climat. All these wines are affordable and represent good value.

Average: 2.9 (13 votes)

About this Recipe

The first rule for making a great fish dish is always buy the freshest fish. I use sushi grade Ahi tuna. When I cook tuna steaks I always cut away the blood line in the fish and then sear the steaks for less than a minute on each side. In this recipe you’re treating the tuna like the best steak. Try serving it with Creamy Mashed Potatoes with Brown Onions.

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