Grilled Tuna Steak with Triple Peppercorn Sauce and Crispy Red Onions

April 10, 2014
Dinner, Grilling, Seafood

Serves: 4

Green Peppercorn Cognac Sauce
2 tablespoons canola oil
1 medium Spanish onion, peeled and coarsely chopped
1 medium carrot, peeled and coarsely chopped
½ stalk celery, coarsely chopped
Kosher salt and freshly ground black pepper
1 teaspoon black peppercorns
2 teaspoons sugar
2 cloves garlic coarsely chopped
2 cups cognac
6 cups heavy cream
1 tablespoon green peppercorns in brine, drained

1. Heat the oil in a large saucepan over medium heat, add the onion, carrot and celery, season with salt and pepper and cook until soft, about 10 minutes. Increase the heat to high, add the peppercorns and sugar and cook, stirring occasionally, until lightly golden brown and caramelized, about 10 minutes longer. Stir in the garlic and cook for 1 minute.

2. Stir in the cognac, making sure to scrape up all of the caramelized bits on the bottom of the pan and cook until completely reduced. Add the cream, bring to a simmer, reduce the heat to medium-low and slowly cook, stirring occasionally, until cooked to a sauce consistency about 1 ½ cups, about 40 minutes. Stir in the peppercorns and season with salt and pepper to taste. Cover and keep warm over very low heat.

Pink Peppercorn Dressing
½ cup clover honey
3 tablespoons Dijon mustard
1 tablespoon prepared horseradish, drained
¼ teaspoon kosher salt
½ teaspoon pink peppercorns, finely crushed

Whisk together the honey, mustard, horseradish, salt and pink peppercorns. Let dressing sit at room temperature for 30 minutes before serving.

Crispy Red Onions
1 medium red onion, peeled and cut into ¼ inch thick rings
2 cups AP flour, plus ¼ cup
2 cups buttermilk
Kosher salt and freshly ground black pepper

1.Heat the oil in your deep fryer to 365 degrees F or heat 1 quart of canola oil in a large saucepan over medium heat until it reaches 365 degrees on a deep fry thermometer. Line a baking sheet with layers of paper towels, set aside.

2. Put the onions in a large bowl, season with a little salt and pepper and toss with ¼ cup of the flour and set aside.

3. Put the remaining 2 cups of flour in a small baking dish and season with salt and pepper. Put the buttermilk in a small baking dish and season with salt and pepper. Remove the onions from the bowl and tap off excess flour, dip the rings in batches, in the buttermilk and then dredge in the seasoned flour. Tap off excess flour and fry the rings, in batches until golden brown and crisp. Remove the fried onions to paper-towel lined baking sheet and sprinkle with salt.

Grilled Tuna
¼ cup finely chopped fresh flat-leaf parsley
2 tablespoons coarsely chopped black peppercorns
½ cup extra virgin olive oil
2 tablespoons honey
Kosher salt
Canola oil
4 tuna fillets (each 10 ounces)
Parsley sprigs, for garnish

1.Preheat grill or grill pan to high heat. Stir together the parsley, peppercorns, oil and honey in a small bowl. Remove the tuna from the refrigerator 15 minutes before grilling to allow the center to cool slightly .
2. Brush the tuna on both sides with the canola oil and season with salt. Place on the grill and cook until golden brown and charred on the bottom, about 4 minutes. Flip over, brush with the parsley oil and continue grilling for 1 minute for rare, 2 minutes for medium rare.

3. Drizzle some of the green peppercorn sauce on the bottom of the plate, top with tuna fillet, parsley side up, top each fillet with a few of the fried onion rings and drizzle with the pink peppercorn dressing; garnish with parsley sprigs.