Peppered Tuna Steaks
Use a high-quality sushi-grade tuna steak for this recipe. You can also use tricolored peppercorns to add to the presentation of this dish.
Serves: 4Hands-on: 20 minutesTotal: 20 minutesDifficulty: Easy
- ½ cup good-quality balsamic vinegar
- 2 Tbsp. freshly cracked peppercorns
- ⅛ tsp. kosher salt
- 4 tuna steaks (8 oz. each), 1” thick
- 4 Tbsp. unsalted butter, chilled
- 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 foil 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.
- Slice tuna and serve the sauce on the side.