Multi-Spiced Crusted Tuna 'Steak' with Black Bean-Shiraz Butter Sauce

  • Yield: 4 servings
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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

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

Roasted Shiitake And Yukon Gold Potatoes, recipe follows

Citrus Pea Sprout Salad, recipe follows

Directions

  1. 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.
  2. For the Black Bean-Shiraz Butter Sauce: 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. Plating: On large, round plates, place a mound of potatoes in the center. Top with the tuna and top that with the salad. Place the sauce around the tuna and drizzle with a little vinaigrette.
  3. Wine Suggestion: Vin d'Alsace, Haag, Pinot Blanc, 1998
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