Tuna Au Poivre Tuna with Ground Black Pepper
Elevate your seafood game with Tuna Au Poivre, a stunning dish featuring sushi-grade ahi tuna coated in a bold crust of coarsely ground black pepper. This French-inspired recipe combines the art of searing with a luscious white wine and cream pan sauce, infused with the delicate aromatics of shallots and butter. In just 25 minutes, you’ll have a restaurant-quality meal that’s perfect for a romantic dinner or elegant entertaining. The contrast of the tender tuna and peppery crust, paired with the rich sauce and optional fresh parsley garnish, creates a harmonious symphony of flavors. Serve with lemon wedges for a bright finish, and savor this quick yet luxurious masterpiece. Keywords: tuna au poivre, pepper crusted tuna, ahi tuna recipe, French-inspired seafood recipe, quick dinner ideas.
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Recipe Information
Ingredients
- 2 pieces (6 oz each) Ahi tuna steaks (sushi-grade)
- 2 tablespoons Black peppercorns, coarsely ground (preferably freshly crushed)
- 1 teaspoon Kosher salt
- 2 tablespoons Olive oil
- 1 tablespoon Unsalted butter
- 1 small (about 2 tablespoons) Shallot, finely minced
- 1 cup Dry white wine
- 1 tablespoon Heavy cream
- 1 tablespoon Fresh parsley, chopped (optional, for garnish)
- 2 pieces Lemon wedges (optional, for serving)
Instructions
Pat the tuna steaks dry with paper towels. Sprinkle both sides evenly with kosher salt.
Spread the coarsely ground black peppercorns on a plate. Press each tuna steak into the pepper to form an even crust on both sides.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. When the oil shimmers, carefully place the tuna steaks into the pan.
Sear the tuna for about 1-2 minutes per side for medium-rare, or to your desired doneness. Remove the tuna from the skillet and set aside on a plate.
Lower the heat to medium and add the remaining 1 tablespoon of olive oil and the unsalted butter to the skillet.
Once the butter has melted, add the minced shallot to the pan and sauté until softened, about 2 minutes.
Deglaze the skillet with the white wine, scraping up any browned bits from the bottom. Allow the wine to reduce by half, about 2-3 minutes.
Stir in the heavy cream and simmer for 1-2 minutes until the sauce thickens slightly. Taste and adjust seasoning if needed.
Return the tuna steaks to the skillet briefly, spooning the sauce over the top to warm them without overcooking.
Plate the tuna steaks and drizzle with the pan sauce. Garnish with fresh parsley if desired and serve with lemon wedges on the side.
Nutrition Facts
Calories |
722 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.1 g | 59% | |
| Saturated Fat | 14.7 g | 74% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 74 mg | 25% | |
| Sodium | 647 mg | 28% | |
| Total Carbohydrate | 20.0 g | 7% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 3.6 g | ||
| Protein | 18.7 g | 37% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 102 mg | 8% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 680 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
