Peppercorn-Crusted Tuna

• olive oil↗3 tablespoons
• tuna steaks↗4
• cracked peppercorns↗2 tablespoons
• kosher salt↗1 tablespoon
• Sauce
• red wine↗1⁄2 cup
• balsamic vinegar↗1 tablespoon
• veal stock or 1 cup chicken stock↗1 cup
• whipping cream↗2 tablespoons
• salt & freshly ground black pepper

Step-by-step instructions

1. 1

   Rub 2 tbsp (25 mL) olive oil onto tuna steaks all over and coat top with peppercorns and salt.

2. 2

   Heat remaining tablespoon of olive oil in a nonstick skillet over high heat.

3. 3

   Add tuna peppercorn-side up.

4. 4

   Fry for 2 minutes, flip and fry for 2 to 3 minutes, depending on thickness of fish.

5. 5

   Remove tuna from pan and transfer onto serving plates.

6. 6

   The fish should be rare. If you like it more cooked, fry another 2 minutes.

7. 7

   Add red wine to skillet over high heat and reduce until 2 tbsp (25 mL) remain.

8. 8

   Add balsamic vinegar and stock and reduce until 1/2 cup (125 mL) remains.

9. 9

   Add cream and boil just until sauce begins to thicken.

10. 10

    Season with salt and pepper.

11. 11

    Spoon sauce around tuna.