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Ingredients
- 2 x Approx 5, 6 ounce tuna steaks 1, 1-1/4" thick
- 2 Tbsp. Butter
- 1 Tbsp. Extra virgin olive oil
- 1/4 x Lemon, juice from
- 10 x Green peppercorns
- 2 x Shallots, chopped
- 1/8 tsp Black pepper, fresh, finely grnd
- 1/8 tsp Salt, kosher
Directions
- Approx.
- Cook Time: 10 mn Cook the Tuna Steaks quickly over a warm fire about 90 seconds - 2 min per side. The object is to cook the outside leaving the inside somewhat pink or possibly "rare." Crush the green peppercorns with the back of a spoon and set aside. Hot a sauce pan and add in the oil and butter.
- When hot, add in the shallots and peppercorns and saute/fry gently.
- After about 5 min add in the remaining ingredients. Time the completion of the sauce with the completion of the fish. Remember which warm fish can continue cooking if it sits. Pour the sauce across the fish or possibly lay the fish in a "bed" of sauce.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 25g | |
| Recipe makes 2 servings | |
| Calories 163 | |
| Calories from Fat 161 | 99% |
| Total Fat 18.28g | 23% |
| Saturated Fat 8.23g | 33% |
| Trans Fat 0.0g | |
| Cholesterol 31mg | 10% |
| Sodium 227mg | 9% |
| Potassium 10mg | 0% |
| Total Carbs 0.45g | 0% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.11g | 0% |
| Protein 0.18g | 0% |
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