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Peppered Tuna Steak: Bistro Basic Born-again


Peppered Tuna Steak

Peppered Tuna Steak

Copyright 2009 Kevin D Weeks
Steak au Poivre is an old French bistro classic. Jacques Pepin, America's most famous French chef, turns the dish on its ear by substituting tuna steak for the traditional filet mignon. The pepper really sets off the sweetness of the tuna. I like using a mixture of black, white, red, and green pepper corns that I "crack" coarsely in an electric coffee grinder dedicated to spices, but just cracked black pepper works. The pepper should be coarse and don't be shy about using it - this is a spicy dish. (Larger image.) Serves 2.

Prep Time: 1 hour

Cook Time: 10 minutes

Total Time: 1 hour, 10 minutes


  • 2 6-8 oz. tuna steaks - 3/4-inch thick
  • Kosher salt
  • 2 tsp. each of black, white, red and green pepper corns
  • 1 Tbsp. olive oil
  • 1 lg. lime; cut into quarters


1. Remove steaks from refrigerator an hour before cooking. Sprinkle each side with a pinch of kosher salt. Then…

2. Grind pepper corns and dump in a small pan. Thoroughly coat both sides of each tuna steak with pepper.

3. Let steaks warm for an hour.

4. Heat olive oil in a skillet over medium high heat. Add steaks and cook for three minutes per side for medium.

5. Spritz each steak with a quarter of lime and serve immediately with another lime quarter in case you want more.

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