Recipe Database
Tuna Au Poivre
Tuna Au Poivre
Serves: 4

1/4 Cup Kosher Salt
1/2 Cup whole black Peppercorns- coarsely cracked
4 Bluefin Tuna Steaks
Vegetable Oil

Combine the salt and cracked pepper in a shallow baking dish and press the tuna into the mixture, covering both sides of each steak. In a large nonstick skillet, pour enough oil to submerge (and thereby cook) the tuna. Heat the oil over moderately high heat until hot but not smoking and sear the tuna until a crust forms. Using a long-handled slotted spatula or tongs, turn the tuna only once; 3 minutes total cooking time for rare; 4 minutes for medium rare.

This recipe taken verbatim out of Pat Conroy's book "The Pat Conroy Cookbook-Recipes of My Life." Notes: Options: A. You may want to use White Peppercorns B. This recipe can be done with a scant 1/4 cup of oil or less in the skillet, or done under a broiler. You may have to correct cooking times to have the tuna come out the way you like it. "This fine recipe prepared and adapted by Chef Fred and Pat Conroy at Rich's/Macy's on 10/02/2004 "The Pat Conroy Show"