Tuna au Poivre With Red Wine Sauce
- Total Time
- 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1½pounds fresh tuna, cut into 6 steaks about 1-inch thick
- Salt
- 2garlic cloves, smashed to a paste
- ½teaspoon coriander seeds, lightly toasted and ground
- ½teaspoon fennel seeds, lightly toasted and ground
- 2teaspoons coarsely crushed black peppercorns
- 2tablespoons olive oil
- 1tablespoon butter
- 2shallots, finely diced
- ½cup red wine
- 2½cups chicken broth
Nutritional analysis per serving (6 servings)
252 calories; 8 grams fat; 2 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 8 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 31 grams protein; 609 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Season tuna steaks with salt. Sprinkle with garlic, coriander, fennel and black pepper. Drizzle with olive oil. Rub to coat evenly with spices on both sides. Let marinate at room temperature for 15 minutes (or refrigerate for up to 4 hours and bring to room temperature before cooking).
- Step 2
Make the red wine sauce: Melt butter over medium-high heat and add shallots. Cook, stirring, until lightly browned, about 2 minutes. Add wine and simmer until reduced by half. Add chicken broth and reduce until 1 cup sauce remains, about 10 minutes. Season with salt, set aside and keep warm.
- Step 3
Set a wide cast-iron skillet over medium-high heat (or use 2 smaller pans). When hot, lay in steaks and sear for 2 minutes, until nicely browned. Flip and cook 1 minute more for rare, 2 minutes for medium rare. Arrange tuna on a platter or individual plates. Spoon wine sauce over each steak.
Private Notes
Comments
Not sure I'll ever understand how recipe writers reduce sauces and caramelize onions so quickly. Anyway, this is a wonderful recipe. Highly recommend!
I would cut the wine sauce ingredients in half next time. Four ounces of sauce was plenty. More for the table! Otherwise, excellent.
White Pinot Noir?
I just made this recipe for the second time. I agree that the sauce does not reduce anywhere as quickly as the recipe claims, and I did finally add a bit of corn starch. We don't like rare or undercooked tuna, so I browned both sides and then covered the pan for awhile. Nexts time, I think that I would mince the garlic instead; I did add the garlic and spices together before coating the fish. I increased the garlic, as I often do. Overall, this is a flavorful recipe that we love.
This was delicious. I upped the butter for the sauce as I had some nice leeks to sauté. I used the prescribed liquid and reduced it substantially.. great to make ahead. The ahi was wonderful with the spices.. This will be a go to preparation for ahi! Not a bite remained..
Not particularly impressed. The seasoning on the tuna was fine, but the red wine sauce was underwhelming. As many noted, the amount of broth is far too much and takes too long to reduce, plus isn’t particularly flavourful. I had to add a glug of dark mushroom soy sauce to have it taste like it had any body.