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
- 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.
- In a medium bowl, whisk together ingredients for vinaigrette; season to taste.
- 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.
- To serve, top warm tuna steaks with room temperature vinaigrette. Serve with hot frites.