Ingredients
- 1 center cut tuna loin, 2 pounds
- Fleur de sel, to season
- 2 tablespoons coarse ground black peppercorns
- 2 tablespoons coarse ground pink peppercorns
- 2 tablespoons coarse ground coriander
- 1 tablespoon ground cumin
- 1 tablespoon coarse ground Szechwan peppercorns
- 1 tablespoon ancho chile powder
- Canola oil, to cook
Directions
Cut the loin in 4 equal, thick 'steaks'. Trim off any sinew. On a plate. Mix together all the spices. Season the tuna steaks with salt then dredge them in the spice mix. In a very hot saute pan coated lightly with oil, sear the tuna until it becomes dark brown then flip, about 3 minutes a side. The tuna will still be rare and slightly warmed. Let rest 3 minutes before slicing in half on the bias.
BLACK BEAN-SHIRAZ BUTTER SAUCE:
- 4 sliced shallots
- 1/2 tablespoon rinsed and chopped fermented black beans
- 1 tablespoon minced ginger
- 1/2 bottle Shiraz
- 1/4 cup heavy cream
- 3/4 pound very cold butter, 1/2-inch dice
- Salt and black pepper, to taste
In a non-reactive saucepan, add the shallots, black beans, ginger and wine. Bring to a simmer and completely reduce the wine. When wine is gone, add the cream and bring to a simmer. Immediately transfer to a blender and blend at high speed. Add the butter, 1 piece at a time. Season with salt and pepper and check for seasoning. Keep warm in a hot water bath
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