Multi-Spiced Crusted Tuna 'Steak' with Black Bean-Shiraz Butter Sauce
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 913
- Total Fat
- 81
- Saturated Fat
- 48
- Carbohydrates
- 23
- Dietary Fiber
- 6
- Sugar
- 6
- Protein
- 15
- Cholesterol
- 220
- Sodium
- 740
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
- 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.
- 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.
- Wine Suggestion: Vin d'Alsace, Haag, Pinot Blanc, 1998