Tuna au Poivre
An innovative mix of ingredients, including currants, vinegar, honey, pine nuts and soy sauce make a delicious vinaigrette topping for simply seared tuna steaks. The frites served alongside add a nice crisp texture to the meal.
8 tuna fillets, about 8 oz. each, trimmed
1 1⁄4 cups Szechuan peppercorns, toasted and coarsely crushed
Olive oil, as needed
1⁄2 cup pine nuts, toasted
1⁄2 cup currants, plumped
1⁄4 cup red wine vinegar
3 tbsp. honey
1 tbsp. Dijon mustard
2 tbsp. soy sauce
1 cup vegetable oil
Salt and pepper, to taste
8 russet potatoes, sliced in 1⁄4-in. frites
Vegetable oil, as needed for frying
1. Brush tuna steaks with olive oil and gently press crushed peppercorns into the flesh; set aside for 30 min. In a skillet over medium-high heat, add approx. 1 tbsp. olive oil, and sear tuna 2-3 min. per side
until done to medium-rare.
2. In a medium bowl, whisk together ingredients for vinaigrette; season to taste.
3. In a deep-fryer or deep skillet, heat 2 in. of vegetable oil. Drop in potatoes and fry until golden brown. Remove frites from oil to drain. Sprinkle with coarse salt.
4. To serve, top warm tuna steaks with room temperature vinaigrette. Serve with hot frites.