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1
Place the day-old bread in the bowl of a food processor fitted with a metal blade and process into fine crumbs.
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2
Combine the pepper and bread crumbs on a plate large enough for dredging the tuna steaks.
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3
Allow the tuna to come to room temperature just prior to cooking.
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4
This will ensure that the center of the steaks are warmed, not overcooked, and yet not icy cold.
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5
Lightly season the steaks with salt, then dredge them in the bread crumb mixture.
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6
Coat the tuna uniformly on all sides, pressing the coating in with your fingertips so that it adheres evenly.
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7
Heat the oil in a heavy-bottomed skillet over medium heat until hot enough to brown a sprinkling of test crumbs.
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8
Add the fish steaks, being careful not to overcrowd them.
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9
Sear to form a crusty exterior on all sides, cooking approximately 3 minutes on each side, turning them to avoid burning.
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10
Remember that they will cook to medium rare in about 6 to 8 minutes.
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11
A gentle poke with your index finger at the center is a good way to judge doneness: The softer the interior feels, the rarer it is; the firmer, the more well done.
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12
When the steaks have cooked to your preference, remove them from the skillet with a slotted spatula and keep them warm--but not hot, or they will overcook.
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13
Add the shallots to the skillet, return to the heat, and quickly saute them until they begin to brown.
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14
Deglaze the pan with the wine, allowing it to reduce until nearly dry before adding the stock.
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15
Bring to a boil and reduce by half.
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16
The entire sauce-making process takes only a few moments.
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17
Pour the shallot sauce over the tuna steaks and serve quickly.
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18
Accompany with Tomato and Zucchini Gratin
