Ingredients Print

Check off ingredients as you go

Serves 4

• 4 tuna steaks, 200 g (7 oz) each

For the peppercorn sauce

• 2 level Tbsp coarsely crushed black peppercorns (or to taste, I like it nice and peppery)
• 1 large shallot, finely chopped
• 20 g (1½ Tbsp) butter (or olive oil)
• 200 ml (¾ cup + 1 Tbsp) heavy cream
• 100 ml (⅓ cup + 1 Tbsp) vegetable stock (or beef-flavored stock)
• 100 ml (⅓ cup + 1 Tbsp) dry white wine (or cognac or port)
• 1 tsp cornstarch dissolved in 2 Tbsp water
• a few sprigs parsley, chopped (or tarragon)

If you change the number of serving, consider adjusting cooking times!

Making the peppercorn sauce

1. Crush the peppercorns or grind them coarsely in a mortar. Chop the shallot very finely. In a saucepan, melt the butter, then add the shallot and sweat it for 7-8 minutes without letting it brown. Add half of the crushed pepper and stir for a few minutes. Deglaze with the white wine, let the alcohol evaporate, then add the stock and the cream. Let the sauce reduce a little over medium heat (about 10 minutes), then pour in the cornstarch mixture and stir until the sauce is thick, smooth and coats the back of a spoon (a few minutes).

Cooking the tuna steaks

2. Sprinkle the remaining crushed pepper over the tuna steaks and sear them in a very hot pan with a touch of olive oil for 2 minutes per side. They should stay pink in the middle so they don’t dry out (if you like them a little more done, 3 minutes per side).

Place a tuna steak on each plate, spoon the piping hot sauce over it, sprinkle with parsley and serve. It’s delicious with fries, gratin dauphinois or crispy-creamy roast potatoes and a salad.

For a dairy-free version of the peppercorn sauce, it’s right here:

Tips and variations

• The secret to tender tuna steaks is to choose pieces that are thick enough (no less than 2 cm / ¾ inch) and not to overcook them.
• You can make the sauce the day before; on the day, all you’ll have to do is sear the tuna steaks while you reheat it.
• As noted, you can replace the white wine with another spirit, such as port or cognac.
• You can also use green peppercorns instead of black.

🐟 To learn more about fish in Israel, I’ve written a practical guide and French-Hebrew fish glossary so you can find your way around and discover the choices available to you!