TUNA STEAKS AU POIVRE WITH LEMON MUSTARD CREAM SAUCE

Seafood|Gluten-free

Ingredients

The Tuna:

1 ½ – 2 pounds tuna steaks, about 1-1 ¼” thick

½-1 teaspoon salt

2-3 teaspoons freshly ground black pepper

2 tablespoons olive oil

The Sauce:

1 ½ cups heavy cream

1 ½ tablespoons Dijon mustard

1 ½ tablespoons grainy mustard

1 ½ tablespoons honey

2 tablespoons lemon juice

¼ teaspoon salt

Instructions

Season the tuna steaks on both sides with the salt and then an even coating of the black pepper to cover the top and bottom. The black pepper will have a spicy kick so add as much as you like to your taste but a traditional au poivre preparation has a generous layer of pepper to fully coat the fish on each side (so you can’t see much the red flesh through the pepper coating).

Heat the olive oil in a cast iron or other large skillet* over medium high heat until the oil is almost smoking. You want a very hot pan before you add the tuna. Add the tuna steaks to the pan and sear for 2-3 minutes on the first side until a crisp, golden brown sear has formed and you begin to see the fish turning white on bottom of the steak. Flip and sear on the other side for another 2-3 minutes. The fish should still show red on the side in the center. You want the fish rare in the middle especially if you are working with really fresh, sushi grade tuna.

Remove the seared tuna to a plate and tent with foil to keep warm. Immediately add all of the sauce ingredients to the pan drippings and whisk until a smooth sauce forms and it comes to a boil. Cook for 1-2 minutes until the sauce thickens and coats the back of a spoon.

Serve the fish over mashed potatoes or rice with your favorite veggies and top it with lots of that crazy delicious sauce!

*You can also grill the tuna. Just drizzled with the olive oil before placing it on the hot grill.