Sara's Parisian Night: The Aftermath!

Hey kids! Just putting this up in case anyone's motivated to share recipes, etc, from Sara's epicurean night! Here's mine for Tuna au Poivre:


1 lb good-quality fresh tuna
3 tbs mixed peppercorns
1 tsp cumin
1 tsp crushed garlic
1 tbs olive oil

For sauce:
1 cup red wine
1 tsp mustard
1 tbs chopped green peppercorns
2/3 cup heavy cream

1 tbs canola or grapeseed oil

Grind the peppercorns and cumin in a spice grinder or mortar and pestle. Mix with oil and garlic, and rub generously onto both sides of the tuna. Wrap in plastic and let marinate for two hours or so in the fridge.

For the sauce - boil the red wine in a saucepan until reduced to 1/3 and slightly thick. Add mustard, green peppercorns, and cream. Reduce again until thickened.

Heat the canola, grapeseed, or other high-smoking-point oil in a cast iron skillet (preferrably) over high heat until VERY VERY hot - the hotter, the better. Lay the tuna in the skillet and cook for 1-2 minutes, until the bottom has formed a crust. Then flip and repeat. A good portion of red or pink should still show on the sides.

Remove the tuna and cut into 1/2 inch thick slices. Pour some of the sauce onto a plate and arrange the slices on top. Enjoy!