Peppercorn Crusted Tuna On A Passion Fruit Canvas Recipes

PEPPERCORN-CRUSTED TUNA

Steps:

• Rub 2 tbsp (25 mL) olive oil onto tuna steaks all over and coat top with peppercorns and salt.
• Heat remaining tablespoon of olive oil in a nonstick skillet over high heat.
• Add tuna peppercorn-side up.
• Fry for 2 minutes, flip and fry for 2 to 3 minutes, depending on thickness of fish.
• Remove tuna from pan and transfer onto serving plates.
• The fish should be rare. If you like it more cooked, fry another 2 minutes.
• Add red wine to skillet over high heat and reduce until 2 tbsp (25 mL) remain.
• Add balsamic vinegar and stock and reduce until 1/2 cup (125 mL) remains.
• Add cream and boil just until sauce begins to thicken.
• Season with salt and pepper.
• Spoon sauce around tuna.

SEARED AHI TUNA WITH BLACKBERRY-PASSION FRUIT MARINADE

Steps:

• Crush blackberries in a bowl until smooth. Add passion fruit juice, soy sauce, lemon juice, honey, parsley, sea salt, and pepper and stir until marinade is thoroughly mixed.
• Place tuna in a glass dish and pour marinade over top; flip several times to coat. Cover the dish with plastic wrap and marinate in the refrigerator for 2 hours.
• Remove tuna from the marinade and shake off excess. Discard the remaining marinade.
• Heat a nonstick skillet over medium-high to high heat. Sear tuna in the hot skillet for 1 to 1 1/2 minutes per side.
• Remove from the skillet and slice into 1/4-inch thick slices.

PEPPER-CRUSTED TUNA

Steps:

• Season the tuna with salt on both sides, then press the peppercorns into both sides. Heat the olive oil in a large cast-iron skillet until almost smoking. Add the tuna and lower the heat to medium. Sear the tuna until browned on the outside but still rare in the center, about 4 to 5 minutes per side. Thinly slice the tuna and fan the slices onto 4 plates. Serve immediately.

PEPPER CRUSTED TUNA STEAK

Steps:

• Mix the basil, thyme and the black pepper together. Season the tuna with the mixture. In a hot saute pan, add the olive oil and sear the tuna until cooked rare or to desired temperature. Remove the tuna. Then add the bok choy with the wasabi, fish stock and the soy sauce to the hot saute. Reduce the stock by a quarter. Remove from heat and ladle the soy wasabi broth into the bowls and place the cooked tuna on the top of top of the bok choy.