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Seared Tuna Pepper Steak With Peppercorn Sauce
By Jimmy Schmidt
45 MINUTES
15 minutes to make
30 minutes to cook
For the green peppercorn sauce:
1/2 cup white wine (C=1g)
2 tablespoons shallots minced (C=3.4g)
1 cup heavy cream (C=6.6g)
1 small can green peppercorns, drained (about 2 tablespoons or more to your taste) (C=3.8g)
Fine sea salt (C=0g)
For the tuna:
1/4 cup whole black peppercorns, Telecherry preferred (C=3.8) *
1 tablespoon white peppercorns (C=2.4g)*
1 tablespoon whole allspice (C=2.1g)*
1/2 tablespoon coarse sea salt (C=0g)*
4 tuna steaks, about 6 ounces each, trimmed
1 teaspoon canola oil as necessary (C=0g)
1/4 cup snipped fresh chives (C=.4g)
Prepare the green peppercorn sauce:
In large saucepan combine the white wine and shallots. Bring to boil over medium high heat cooking until reduced by half, about 8 minutes.
Add the heavy cream and an amount of green peppercorns to your desired taste. Continue simmering until reduced to thickened to coat the back of a spoon, about 10 minutes.
Adjust the seasoning with a little salt as necessary. Reserve warm.
Prepare the tuna:
On cutting board or butcher block, combine the black and white peppercorns with the allspice. With edge of heavy skillet coarsely crush the spices. Transfer to fine sieve to sift off the fine spice powder (save as a pepper blend for other dishes).
Transfer the coarse peppercorns to a small bowl and mix in the coarse sea salt. Firmly press the surface of the tuna steaks into the peppercorn mix to affix to the surface.
Repeat on the other tuna surface and reserve on a plate, under refrigeration if not cooking immediately.
In large, heavy, nonstick skillet, heat the oil over medium high heat.
Place the tuna into the skillet cooking until well seared and the peppercorns are golden, about 3 to 4 minutes.
Turn over and finish cooking to your desired degree of doneness about 2 or 3 minutes, depending on the thickness of your steaks.
To serve: Spoon the green peppercorn sauce in center of warm serving plates. Place tuna steak in center of the sauce. Sprinkle tuna and the plate with the chive garnish.
Serve immediately.
Makes 4 servings of approximately 6 grams of carbohydrates each.
*About half of the peppercorn mixture will fall off during cooking so only 50 percent of the carbohydrate values are considered in this recipe.
Per serving: 390 calories; 25 g fat (14 g saturated fat; 58 percent calories from fat); 6 g carbohydrates; 145 mg cholesterol; 520 mg sodium; 36 g protein; less than 1 g fiber.
Jimmy Schmidt is chef/owner of the Rattlesnake Club in Detroit and the Rattlesnake restaurant in the Trump 29 Casino in Palm Springs, Calif. You can reach him online at onemadchefjs @sbcglobal.net.
