Lunch / Dinner
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.
Ingredients
PULSE:
COOK:
BRUSH:
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, 3–5 minutes; 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, 1–2 minutes per side for medium doneness; let rest 5 minutes. Serve tuna steaks with peppercorn hollandaise.
Nutritional Facts
Nutritional Facts
Per serving
Calories: 542
% Daily Value*
Total Fat 40g 61%
Saturated Fat 21g 105%
Cholesterol 320mg 106%
Sodium 272mg 11%
Carbs 3g 1%
Protein 38g
*Percent Daily Values are based on a 2,000 calorie diet.