Multi-Spiced Crusted Tuna 'Steak' with Black Bean-S

Name: Multi-Spiced Crusted Tuna 'Steak' with Black Bean-Shiraz Butter Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 center cut tuna loin, 2 pounds; Fleur de sel, to season; 2 tablespoons coarse ground black peppercorns; 2 tablespoons coarse ground pink peppercorns; 2 tablespoons coarse ground coriander; 1 tablespoon ground cumin; 1 tablespoon coarse ground Szechwan peppercorns; 1 tablespoon ancho chile powder; Canola oil, to cook; 4 sliced shallots; 1/2 tablespoon rinsed and chopped fermented black beans; 1 tablespoon minced ginger; 1/2 bottle Shiraz; 1/4 cup heavy cream; 3/4 pound very cold butter, 1/2-inch dice; Salt and black pepper, to taste

Servings: persons

1 center cut tuna loin, 2 pounds
Fleur de sel, to season
2 tablespoons coarse ground black peppercorns
2 tablespoons coarse ground pink peppercorns
2 tablespoons coarse ground coriander
1 tablespoon ground cumin
1 tablespoon coarse ground Szechwan peppercorns
1 tablespoon ancho chile powder
Canola oil, to cook
4 sliced shallots
1/2 tablespoon rinsed and chopped fermented black beans
1 tablespoon minced ginger
1/2 bottle Shiraz
1/4 cup heavy cream
3/4 pound very cold butter, 1/2-inch dice
Salt and black pepper, to taste

1
Cut the loin in 4 equal, thick 'steaks'.
2
Trim off any sinew.
3
On a plate.
4
Mix together all the spices.
5
Season the tuna steaks with salt then dredge them in the spice mix.
6
In a very hot saute pan coated lightly with oil, sear the tuna until it becomes dark brown then flip, about 3 minutes a side.
7
The tuna will still be rare and slightly warmed.
8
Let rest 3 minutes before slicing in half on the bias.
9
In a non-reactive saucepan, add the shallots, black beans, ginger and wine.
10
Bring to a simmer and completely reduce the wine.
11
When wine is gone, add the cream and bring to a simmer.
12
Immediately transfer to a blender and blend at high speed.
13
Add the butter, 1 piece at a time.
14
Season with salt and pepper and check for seasoning.
15
Keep warm in a hot water bath.

715

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 center cut tuna loin, 2 pounds, Fleur de sel, to season, 2 tablespoons coarse ground black peppercorns, 2 tablespoons coarse ground pink peppercorns, and more.

Yes, Multi-Spiced Crusted Tuna 'Steak' with Black Bean-Shiraz Butter Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Multi-Spiced Crusted Tuna 'Steak' with Black Bean-Shiraz Butter Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions