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!
Compared this with other red wine reduction sauces because it takes much much longer than 10 minutes to reduce 3 cups of liquid to one cup. Use more (double) the shallots and 1/2 cup broth instead of 2 1/2 cups. Add a rosemary sprig for additional flavor if needed.
I would cut the wine sauce ingredients in half next time. Four ounces of sauce was plenty. More for the table! Otherwise, excellent.
I'm not a huge fan of alcohol in recipes, but I let the sauce simmer for a long time on low so it was very reduced and became rich and deep, rather than "winey." Great flavor with the meaty tuna steak!
We’ve always loved a red wine — preferably a good Pinot Noir — with tuna. When on Oahu loved Buzz’s in Kailua for their kiawe (local mesquite) grilled fish. Serve the same quality wine you made the sauce with, especially with the current costs of good fresh Ahi.
Absolutely delicious but took close to 40 min to reduce sauce and even then had to thicken with some cornstarch. Had tons left over. Next time use one cup broth.