Pan Seared Tuna Au Poivre

Date Added: May 18, 2010 Fusion Entrees
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Prep Time

5 mins

Cook Time

20 mins

Ready In

25 mins



*to adjust serving size click on "serving box".


This is a new take on a classic dish. Sushi Grade Tuna seasoned and coated with coarse ground black peppercorns seared at high heat keeping the center raw. Served with a Pepper sauce cream and a whiskey reduction.


  • 10  Ounce(s) Weight Tuna, Fresh sushi grade
  • 1
  •  To Taste Salt and Pepper
  • 2
  • 3  Table Spoon(s) Black Pepper, coarse ground
  • 3
  • 1  Table Spoon(s) Unsalted Butter, for searing tuna
  • 4
  •  As Needed Au Poivre Sauce
  • 5
  • 1  Table Spoon(s) Shallots, minced
  • 6
  • 1  Tea Spoon(s) Butter, salted
  • 7
  • 1  Table Spoon(s) Peppercorns, coarse ground
  • 8
  • 3  Table Spoon(s) Whiskey
  • 9
  • 3  Fluid ounce(s) Chicken Broth
  • 10
  • 2  Fluid ounce(s) Demi Glace, or reduced chicken stock
  • 11
  • 2  Fluid ounce(s) Heavy Cream
  • 12
  • 1  To Taste Salt & Pepper
  • 13
  • 1  Table Spoon(s) Unsalted Butter
  • 14


    1. Cut the fresh tuna into 2 equal portions and season with salt
    2. Coat the portions liberally with coarse ground black pepper
    3. Sear in a hot pan on all sides with butter until nice color forms on all sides
    4. Remove from pan and reserve on side
    5. For the Sauce:
    6. Sweat out the shallots with butter until just taking on a bit of color
    7. Take the pan off the fire and add the whiskey, (be very careful, it will flame up) let ruduce
    8. Add the chicken stock and let reduce by half
    9. Add the demi glace or substitution and let reduce a bit then finish with the heavy cream
    10. Let the Sauce cook down until it reaches a nice consistency
    11. Finish with the whole butter
    12. Taste and season with salt if needed
    13. Plate up slice the tuna and arrange on the plate in a semi circle and dress with Sauce
    14. Serve with any vegetable and/or starch you wish

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