Peppercorn-Crusted Tuna

• 3 tablespoons olive oil
• 4 (8 ounce) tuna steaks (250 g)
• 2 tablespoons cracked peppercorns
• 1 tablespoon kosher salt
• Sauce
• 1/2 cup red wine
• 1 tablespoon balsamic vinegar
• 1 cup veal stock or 1 cup chicken stock
• 2 tablespoons whipping cream
• salt & freshly ground black pepper

1. Rub 2 tbsp (25 mL) olive oil onto tuna steaks all over and coat top with peppercorns and salt.
2. Heat remaining tablespoon of olive oil in a nonstick skillet over high heat.
3. Add tuna peppercorn-side up.
4. Fry for 2 minutes, flip and fry for 2 to 3 minutes, depending on thickness of fish.
5. Remove tuna from pan and transfer onto serving plates.
6. The fish should be rare. If you like it more cooked, fry another 2 minutes.
7. Add red wine to skillet over high heat and reduce until 2 tbsp (25 mL) remain.
8. Add balsamic vinegar and stock and reduce until 1/2 cup (125 mL) remains.
9. Add cream and boil just until sauce begins to thicken.
10. Season with salt and pepper.
11. Spoon sauce around tuna.

olive oil, tuna, kosher salt, sauce, red wine, balsamic vinegar, veal stock, whipping cream, salt

Taken from www.food.com/recipe/peppercorn-crusted-tuna-224115 (may not work)