Jim Coleman Recipes

Peppercorn Crusted Tuna with Red Wine

For this recipe you will need:

• 4 7oz. Tuna loin steaks about 1" thick
• 1 tb whole black peppercorns
• 2 tb unsalted butter
• 3 tb finely chopped shallots
• 3/4 cup Cabernet Sauvignon
• 1/2 cup heavy cream
• 1 tsp dried tarragon, salt to taste

To prepare this recipe:

Crush the peppercorns with the bottom of a small saucepan and roll the tuna steaks in the roughly cracked pepper. In a large enough skillet to accommodate the tuna, melt 1tablespoon of butter and cook the steaks until almost medium rare. Remove from pan to heated platter and place in warm 170 degree oven.

Add remaining 1 tablespoon of butter to skillet and saute the shallots until just softened. Add the red wine and let reduce over high heat until 1/3 cup remains about 5 minutes. Add the cream and tarragon, reduce until sauce is thickened and 1/2 cup remains. Season with salt and spoon 2 tablespoons of sauce over each tuna steak and serve hot. I like to accompany the steaks with crispy oven roasted potatoes and broccoli.