Peppered Tuna Steaks
Use a high-quality sushi-grade tuna steak for this recipe. You can also use tri-colored peppercorns to add to the presentation of this dish.
INGREDIENTS | SERVES 4
Carb Level: Low
- ½ cup good-quality balsamic vinegar
- 2 tablespoons freshly cracked peppercorns
- ⅛ teaspoon kosher salt
- 4 (8-ounce) tuna steaks, 1 inch thick
- 4 tablespoons unsalted butter, chilled
- Lemon wedges, for garnish
Heat the vinegar in a small nonreactive saucepan and bring to a boil. Lower heat and cook until the vinegar is reduced to about 3 tablespoons. Set aside.
Press the cracked peppercorns firmly into one side of each tuna steak. Sprinkle the tuna lightly with salt.
Heat 1 tablespoon of the butter in a large nonstick skillet over high heat and cook the fish, peppered side down, until seared, about 3 minutes. Turn over and cook for 45 seconds to 1 minute, until the fish is still very pink in the center. Transfer the fish to a plate and tent with tinfoil to keep warm.
Add the remaining butter and the reduced vinegar to the pan. Whisking constantly, cook over high heat until thick, 1 to 2 minutes.
To serve, place a tuna steak, peppered side up, on each serving plate. Drizzle the sauce over the fish and allow the sauce to pool on one side of the fish. Garnish with lemon wedges and serve hot.
To crack peppercorns, place them on a rimmed baking sheet. Use a small, heavy-bottomed skillet to “press” on the peppercorns to crack them. The rim on the baking sheet will keep the peppercorns in the work area.