Grilled Tuna Au Poivre
1 tuna steak, about 8 oz; 1/2″ thick
1 tablespoon whole peppercorns, crushed
1 tablespoon butter, melted
Sea Salt to taste
Basil Parmesan Cream Sauce, recipe below
Heat an indoor grill pan over high heat. Brush the pan with the melted butter. Thoroughly pat the tuna steaks dry with paper towels.
Season the tuna steak lightly with salt and press in the crushed peppercorns on both sides of the tuna.
Grill the tuna steak for 2 minutes per each side. Give the tuna steak a quarter turn and grill two minutes. Turn the tuna steak over. Grill two minutes more. (For a total of 6 minutes.).
Place the tuna steak on a serving dish, cut in half and pour a little basil cream sauce over the tuna. Serve the remaining sauce on the side.
Basil Parmesan Cream Sauce
1 cup packed fresh basil leaves
1 clove garlic
1 tablespoon olive oil
½ teaspoon salt
1/2 cup light (half & half) cream
1 teaspoon lemon juice
1/3 cup grated Parmesan cheese
In a food blender, combine basil, garlic, salt and olive oil. Process for about 40 seconds, or until mixture begins to emulsify. Pour the light cream into the blender and pulse for 20 seconds to incorporate. Pour into a small saucepan and bring to a simmer over medium heat, be careful to not let the mixture boil. Turn off the heat and stir in the lemon juice and grated parmesan cheese. Set aside while you cook the tuna.
Sautéed Yellow Squash Noodles
Feel free to use cooked spaghetti in place of squash noodles.
2 yellow squash
1 garlic cloves, finely chopped
3 tablespoons extra-virgin olive oil
2 tablespoons Parmesan cheese
Salt & pepper to taste
Use the thin julienne setting on a mandoline. a spiralizer or a sharp knife to slice the yellow squash into thin strips similar to spaghetti. Next, the “noodles” need to dry out or the texture will be mushy when you saute them. Ideally, leave them on your counter on double thickness of paper towels for at least 3 hours.
If you want to prep the dish in the morning for dinner, wrap the noodles in paper towels and place them in a plastic ziplock bag. After the noodles set and lose some of their moisture, warm the olive oil and garlic in a skillet and saute the noodles just a few minutes to heat and coat with oil. Season with salt * pepper and sprinkle with Parmesan. Serve with the grilled tuna and cream sauce.
1 1 /2 tablespoons minced shallots
1 1/2 tablespoons red wine vinegar
14 teaspoon kosher salt plus more
1/4 teaspoon sugar
1/4 cup extra-virgin olive oil
3 large ripe beefsteak or heirloom tomatoes, cut into 1/2″ slices
1 tablespoon rinsed capers
Freshly ground black pepper
Fresh herbs to taste
Combine shallots, vinegar, salt, and sugar in a small bowl. Gradually whisk in oil to blend.
Set vinaigrette aside.
Arrange tomatoes on a large platter. Sprinkle capers over; season with salt and pepper. Scatter herbs on top. Whisk vinaigrette again and drizzle over the tomatoes before serving.
June 1, 2018 at 7:41 am
Not only does that look healthy, but it also looks mighty delicious!
June 1, 2018 at 7:45 am
A meal fit for the summer that has just arrived.
Marisa Franca @ All Our Way
June 1, 2018 at 3:32 pm
We do love our tuna and the sauce sounds amazing. We’ve never made that type of sauce — it sounds delicious. We’ll have to give it a try.
June 1, 2018 at 4:21 pm
Marisa – do give it a try. It was delicious, especially on the tuna.
Pingback: Tuna Au Poivre — jovina cooks | My Meals are on Wheels
June 2, 2018 at 10:25 am
The tuna and sauce and the tomato salad were both great. Thanks, Jovina.
June 2, 2018 at 1:34 pm
So glad you liked this recipe and thank you for letting me know.