Peppercorn-Crusted Tuna – a delicious recipe with olive oil, tuna, kosher salt, Sauce, red wine, balsamic vinegar. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Rub 2 tbsp (25 mL) olive oil onto tuna steaks all over and coat top with peppercorns and salt.
2
Heat remaining tablespoon of olive oil in a nonstick skillet over high heat.
3
Add tuna peppercorn-side up.
4
Fry for 2 minutes, flip and fry for 2 to 3 minutes, depending on thickness of fish.
5
Remove tuna from pan and transfer onto serving plates.
6
The fish should be rare. If you like it more cooked, fry another 2 minutes.
7
Add red wine to skillet over high heat and reduce until 2 tbsp (25 mL) remain.
8
Add balsamic vinegar and stock and reduce until 1/2 cup (125 mL) remains.
9
Add cream and boil just until sauce begins to thicken.
10
Season with salt and pepper.
11
Spoon sauce around tuna.
498
kcal
Calories
34
g
Fat
1
g
Carbs
45
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 3 tablespoons olive oil, 4 (8 ounce) tuna steaks (250 g), 2 tablespoons cracked peppercorns, 1 tablespoon kosher salt, and more.
Yes, Peppercorn-Crusted Tuna 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.
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