I got this one from Epicurious, they got it from Jay Wetzel. I think it would be interesting to make with halibut or salmon.
yield: Serves 2, can be doubled
In this simple but irresistible recipe from Aqua in San Francisco, chef de cuisine Jay Wetzel prepares tuna steak like a traditional beef pepper steak. Sautéed spinach and roasted baby potatoes are delicious alongside, and individual lemon tarts round out the menu.
- 2 1/4 teaspoons coarsely cracked black pepper
- 2 1 1/4-inch-thick tuna steaks
- 2 teaspoons olive oil
- 1/4 cup (1/2 stick) unsalted butter
- 1/4 cup chopped shallots
- 3/4 cup canned low-salt chicken broth
- 1/2 cup brandy
Press 1/2 teaspoon cracked pepper onto each side of each tuna steak and sprinkle lightly with salt. Heat oil in heavy medium skillet over medium-high heat. Add tuna to skillet and sear until cooked to desired doneness, about 3 1/2 minutes per side for medium. Transfer tuna to plates; tent with foil to keep warm.
Add butter and shallots to same skillet. Sauté over medium heat until shallots soften, about 3 minutes. Remove skillet from heat. Add broth, then brandy. Place skillet over high heat and boil until sauce is reduced to 1/3 cup, about 8 minutes. Season with salt and remaining 1/4 teaspoon pepper. Spoon sauce over tuna.