Seared Tuna Steak A Poivre

Directions

1. Season tuna lightly with salt. Pour the peppercorns on a sheet of wax paper or possibly a large plate and press each slice of tuna into the pepper to proportionately coat both sides. Chill till needed.
2. In a small skillet or possibly saucepan, reduce the port and cognac till 2 Tbsp. remain. Add in the stock and reduce till the sauce thickens. Strain into a clean pan, whisk in the butter, and season to taste. Keep hot.
3. Heat a skillet large sufficient to hold the 4 tuna steaks in one layer or possibly preheat a grill. Over high heat, sear the tuna on both sides, 35 to 45 seconds per side. Cut each steak into 1/2-inch thick slices.
4. Spoon a little sauce in the center of each of four plates. Arrange one sliced tuna steak on the sauce and garnish with the green peppercorns. Serve immediately.
5. This recipe yields 4 servings.
6. Comments: The first rule for making a great fish dish is always buy the freshest fish. I use sushi grade Ahi tuna. When I cook tuna steaks I always cut away the blood line in the fish and then sear the steaks for less than a minute on each side. In this recipe you're treating the tuna like the best steak. Try serving it with "Creamy Mashed Potatoes With Caramelized Onions" (see recipe).
7. Wine Recommendation: I like something big and flavorful to accompany tuna and I'd look for a Californian Cabernet Sauvignon from Beringer, Bealieu Vineyards or possibly Robert Mondavi. For something a little more unusual think about a Pinot Noir from Chalone or possibly Au Bon Climat. All these wines are affordable and represent good value.