Tuna au Poivre
RM Seafood - Las Vegas
This simple tuna recipe riffs on steak au poivre. If you can’t find tuna, substitute swordfish.
- 2 tablespoons white peppercorns
- 4 teaspoons coriander seeds
- Four 6-ounce tuna steaks
- Coarse salt to taste
- 4 teaspoons vegetable oil, plus more for searing
Put the peppercorns and coriander seeds on a cutting board or work surface and crack them by rocking a heavy skillet back and forth over them.
Season the tuna with salt and rub each piece with 1 teaspoon of the oil. Press the fish into the cracked spices to coat it on both sides.
Heat a large cast-iron skillet over high heat. When the pan is very hot, almost smoking, add a drizzle of oil and sear the tuna for 30 seconds on each side.
To serve, slice the tuna and fan out the slices on the plate.