Tuna Steak Au Poivre
This is a recipe I found in Gourmet Magazine (October 2008). Very good and super easy to make!
This is a recipe I found in Gourmet Magazine (October 2008). Very good and super easy to make!
- Carbohydrate 3.6921474975005 g
- Cholesterol 105.28 mg
- Fat 7.515909375 g
- Fiber 0.759587506206706 g
- Protein 49.9543525 g
- Saturated Fat 1.13260221875 g
- Serving Size 1 1 Serving (248g)
- Sodium 272.97671875 mg
- Sugar 2.93255999129379 g
- Trans Fat 0.47214278125 g
- Calories 292 calories
Step-by-step
- Stir together soy sauce, water, lime juice, ginger, sugar and scallion.
- Coarsely crush peppercorns and coriander with a morar and pestle or heavy skillet. Sprinkle tuna with 3/4 tsp salt, then press spice mixture evenly all over fish.
- Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then sear tuna, turning once, about 6 minutes for medium-rare.
- Serve with dipping sauce.
The Power of Fresh Peppercorns
Black and white peppercorns combined with whole coriander seeds form the aromatic armor of this dish. Coarsely crushing these spices rather than grinding them into a fine powder ensures they adhere firmly to the fish without burning instantly in the pan. A mortar and pestle provides the ideal level of control, leaving small, crunchy fragments that offer sharp bursts of heat against the rich protein.
Achieving the Perfect Sear
Heat management dictates whether the fish turns out dry or succulent. A heavy 12-inch skillet must reach medium-high heat until the vegetable oil shimmers before the fish enters the pan. Searing thick one-inch steaks for approximately six minutes total yields a desirable medium-rare interior while protecting the delicate exterior spices from scorching.
Balancing Salt and Acid
Applying three-quarters of a teaspoon of salt directly to the raw fish seasons the interior before cooking begins. Pairing the seared protein with a soy, lime, and grated ginger dipping sauce cuts through the natural oiliness of the tuna. Whisking these sauce components together thirty minutes ahead allows the scallion and ginger flavors to fully infuse the liquid.
