📝 About This Recipe
This dish is a sophisticated play on the classic French 'Steak au Poivre,' substituting heavy beef for succulent, sushi-grade Ahi tuna. The sharp, aromatic heat of cracked black and green peppercorns creates a bold crust that beautifully contrasts the buttery, melt-in-your-mouth center of the fish. Grilled over high heat to achieve a perfect char while remaining rare inside, this recipe is the ultimate expression of modern pescatarian elegance.
🥗 Ingredients
Main Ingredients
- 4 pieces Ahi Tuna Steaks (at least 1.5 inches thick, sushi-grade)
- 2 tablespoons Black Peppercorns (whole, toasted)
- 1 tablespoon Green Peppercorns (dried)
- 1.5 teaspoons Kosher Salt (or to taste)
- 2 tablespoons Extra Virgin Olive Oil (for coating)
Lemon-Caper Emulsion
- 3 tablespoons Unsalted Butter (cold, cubed)
- 2 tablespoons Fresh Lemon Juice (about half a large lemon)
- 1 tablespoon Nonpareil Capers (drained and rinsed)
- 1 small Shallot (minced very finely)
- 1 tablespoon Fresh Chives (finely snipped)
For Garnish
- 4 pieces Lemon Wedges
- 1/4 cup Microgreens (optional, for brightness)
👨🍳 Instructions
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1
Remove the tuna steaks from the refrigerator 20 minutes before cooking to take the chill off; this ensures even cooking.
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2
Place the whole black and green peppercorns in a heavy-duty zip-top bag and crush them with a meat mallet or the bottom of a heavy skillet until coarsely cracked. Avoid using a grinder, as you want larger, crunchy fragments.
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3
Pat the tuna steaks completely dry with paper towels. Any surface moisture will steam the fish rather than searing it.
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4
Lightly brush each side of the tuna steaks with olive oil and season generously with kosher salt.
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5
Spread the cracked peppercorns on a flat plate. Press each side of the tuna steaks into the pepper mixture until a thick, even crust is formed on the top and bottom surfaces.
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6
Preheat your grill or a heavy cast-iron grill pan to high heat. You want it screaming hot—the oil should just begin to smoke.
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7
Place the tuna steaks on the grill. For a rare center, sear for exactly 1.5 to 2 minutes without moving them to achieve distinct char marks.
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8
Carefully flip the steaks using a thin metal spatula. Sear the other side for another 1.5 to 2 minutes.
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9
Use tongs to briefly sear the edges of the steaks for 15 seconds each to seal in the juices.
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10
Transfer the steaks to a warm plate and let them rest for 3 minutes while you prepare the quick emulsion.
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11
In a small saucepan over medium heat, sauté the minced shallots in a teaspoon of oil until translucent.
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12
Add the lemon juice and capers, allowing the liquid to bubble for 30 seconds.
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13
Remove the pan from the heat and whisk in the cold butter cubes one by one until a creamy, thickened sauce forms. Stir in the chives.
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14
Slice the tuna steaks against the grain into 1/2-inch thick slices to reveal the beautiful pink interior.
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15
Drizzle the lemon-caper emulsion over the tuna and garnish with microgreens and a fresh lemon wedge.
💡 Chef's Tips
Use 'Sushi-Grade' or 'AAA' rated tuna for this recipe, as the center remains raw. If the pepper heat is too intense, substitute half the black pepper with pink peppercorns for a milder, floral flavor. Ensure your grill is clean and well-oiled to prevent the delicate fish skin/flesh from sticking. Do not overcook; tuna becomes dry and 'canned' in texture if cooked past medium-rare. If you don't have a grill, a cast-iron skillet provides the best crust and heat retention.
🍽️ Serving Suggestions
Pair with a crisp, chilled Sauvignon Blanc or a light-bodied Pinot Noir. Serve alongside a bed of garlicky sautéed baby bok choy. Accompanied by a side of ginger-scented jasmine rice. A light arugula salad with a citrus vinaigrette cuts through the richness of the tuna. Roasted fingerling potatoes with rosemary provide a hearty, earthy balance.