Subscribe to FoodService Director Newsletters
Get the foodservice industry news and insights you need for success, right in your inbox.
Sponsored By
Tuna au Poivre
An innovative mix of ingredients, including currants, vinegar, honey, pine nuts and soy sauce make a delicious vinaigrette topping for simply seared tuna...
Servings
8
8
Cuisine Type
- french
Day Part
- dinner
Main Ingredient
- Seafood
- Nuts
An innovative mix of ingredients, including currants, vinegar, honey, pine nuts and soy sauce make a delicious vinaigrette topping for simply seared tuna steaks. The frites served alongside add a nice crisp texture to the meal.
Ingredients
8 tuna fillets, about 8 oz. each, trimmed
1 1⁄4 cups Szechuan peppercorns, toasted and coarsely crushed
Olive oil, as needed
For vinaigrette:
1⁄2 cup pine nuts, toasted
1⁄2 cup currants, plumped
1⁄4 cup red wine vinegar
3 tbsp. honey
1 tbsp. Dijon mustard
2 tbsp. soy sauce
1 cup vegetable oil
Salt and pepper, to taste
8 russet potatoes, sliced in 1⁄4-in. frites
Vegetable oil, as needed for frying
Steps
Brush tuna steaks with olive oil and gently press crushed peppercorns into the flesh; set aside for 30 min. In a skillet over medium-high heat, add approx. 1 tbsp. olive oil, and sear tuna 2-3 min. per side until done to medium-rare.
In a medium bowl, whisk together ingredients for vinaigrette; season to taste.
In a deep-fryer or deep skillet, heat 2 in. of vegetable oil. Drop in potatoes and fry until golden brown. Remove frites from oil to drain. Sprinkle with coarse salt.
To serve, top warm tuna steaks with room temperature vinaigrette. Serve with hot frites.
Read more about:
RecipesYou May Also Like
.jpg?width=300&auto=webp&quality=80&disable=upscale){kind=spacer}
