Tuna au Poivre

Menu Part: 
Entree
Cuisine Type: 
French
Serves: 
8

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.

Ingredients

8 tuna fillets, about 8 oz. each, trimmed
1 1⁄4 cups Szechuan peppercorns, toasted and coarsely crushed
Olive oil, as needed

For vinaigrette:
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
 

Steps

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.
 

More From FoodService Director

Ideas and Innovation
American Egg Board

Breakfast is self-service at Harvard University’s 12 undergrad residences, and the menu used to be limited to baked goods, fruit, hard-cooked eggs and other grab-and-go staples. But students started asking for enhanced breakfast offerings, says Crista Martin, director for strategic initiatives and communications for Harvard University Dining Services. After seeing a DIY scrambled egg station in action at Dartmouth College, Martin figured Harvard could do the same.

So last summer, she and her team piloted a similar hot breakfast station in one of the residences, or houses, as they...

Managing Your Business
staffing

In October, the unemployment rate hit its lowest point since the Vietnam War, according to the U.S. Bureau of Labor Statistics. And it’s a number that is significantly affecting foodservice hiring.

Not only are directors and chefs having a tough time filling job s but they also can’t find enough skilled workers to execute the menu and provide good customer service. As operators continue to grapple with this problem, some are finding the solution lies in extensive cross-training.

Multitasking to stretch staff

“Every staff member is trained to multitask,” says Kory Samuels,...

Industry News & Opinion
voting

Residents of Missouri and Arkansas voted on Tuesday to increase their state’s minimum wage to $12 and $11, respectively.

The wage hikes approved for the two states will be phased into place over a period of years.

In Missouri, where the minimum is currently $7.85 an hour, foodservice operators and other employers will be required to pay a minimum of $8.60 as of Jan. 1, $9.45 in 2020, $10.30 in 2021, $11.15 in 2022 and $12 in 2023.

Arkansas’ pay floor will rise to $11 by 2021. The legal minimum wage will rise to $9.25 an hour on Jan. 1, $10 a year later and $11 the...

Menu Development
fresh fruit

More than a third of college students (39%) say they have a few snacks between meals, according to Technomic’s 2017 College & University Consumer Trend Report , powered by Ignite. While fresh fruit is the snack of choice for college kids, operators can also satisfy cravings with more standard snacking fare such as chips. Here are the most preferred snacks for college students.

!function(e,t,n,s){var i="InfogramEmbeds",o=e...

FSD Resources

Code for Asynchronous jQuery Munchkin Tracking Code