Seared Pepper Tuna with green peppercorn hollandaise
Brine-softened green peppercorns are featured in the seared tuna
recipe infused with the velvety richness of the hollandaise to give
it a decidedly sour-ish but not citrusy pop.
Makes
4 servings
Total Time
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Ingredients
PULSE:
COOK:
BRUSH:
Test Kitchen Approved
About Ghee
Ghee is found with Indian foods or other oils at supermarkets.
Don’t worry if it sounds exotic; ghee is simply clarified butter.
Instructions
Pulse egg yolks, Dijon, and lemon
juice in a mini processor or blender
until smooth.
Cook shallots and green
peppercorns in 2 Tbsp. ghee in a
saucepan over medium heat until
shallots soften, 3–5minutes; cool
slightly then pulse peppercorn
mixture into yolk mixture.
Slowly drizzle remaining 6 Tbsp.
ghee into yolk mixture with the
motor running; blend until it’s the
consistency of lightly whipped
cream. (If sauce is too thick, pulse
in up to 1 Tbsp. warm water.)
Season hollandaise with salt and
cayenne.
Brush both sides tuna steaks
with oil; season with black pepper.
Heat a cast-iron skillet over
medium-high until lightly
smoking. Sear tuna steaks until
browned and crisped, 1–2minutes
per side for medium doneness; let
rest 5 minutes. Serve tuna steaks
with peppercorn hollandaise.
Test Kitchen Approved
Nutritional Facts
Nutritional Facts
Per serving
Calories: 542
% Daily Value*
Total Fat 40g 61%
Saturated Fat 21g 105%
Cholesterol 320mg 106%
Sodium 272mg 11%
% Daily Value*
Carbs 3g 1%
Protein 38g
*Percent Daily Values are based on a 2,000 calorie diet.
