1. Rub 2 tbsp (25 mL) olive oil onto tuna steaks all over and coat top with peppercorns and salt. 2. Heat remaining tablespoon of olive oil in a nonstick skillet over high heat. 3. Add tuna peppercorn-side up. 4. Fry for 2 minutes, flip and fry for 2 to 3 minutes, depending on thickness of fish. 5. Remove tuna from pan and transfer onto serving plates. 6. The fish should be rare. If you like it more cooked, fry another 2 minutes. 7. Add red wine to skillet over high heat and reduce until 2 tbsp (25 mL) remain. 8. Add balsamic vinegar and stock and reduce until 1/2 cup (125 mL) remains. 9. Add cream and boil just until sauce begins to thicken. 10. Season with salt and pepper. 11. Spoon sauce around tuna. ---------------------------------------------------------------------------
Nutrition
Ingredients
