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2000s Recipes + Menus

Tuna Steak au Poivre

Serves 4
  • Active time:15 min
  • Start to finish:15 min
October 2008
  • 3 tablespoons soy sauce
  • 2 tablespoons water
  • 1 tablespoon fresh lime juice
  • 1/2 teaspoon grated peeled ginger
  • 1/2 teaspoon sugar
  • 1 scallion green, thinly sliced
  • 2 1/2 teaspoons black peppercorns
  • 1/2 teaspoon white peppercorns
  • 1 teaspoon coriander seeds
  • 2 lb tuna steaks (1 inch thick)
  • 2 tablespoons vegetable oil
  • Stir together soy sauce, water, lime juice, ginger, sugar, and scallion.
  • Coarsely crush peppercorns and coriander with a mortar and pestle or heavy skillet. Sprinkle tuna with 3/4 tsp salt, then press spice mixture evenly all over fish.
  • Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then sear tuna, turning once, about 6 minutes for medium-rare.
  • Serve with dipping sauce.
Cooks’ note: We’ve also got a web-exclusive recipe using the leftover scallions.

Recipe by Ian Knauer

Keywords
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seafood,
asian