Multi-Spiced Crusted Tuna 'Steak' with Black Bean-Shiraz Butter Sauce

• 1 center cut tuna loin, 2 pounds
• Fleur de sel, to season
• 2 tablespoons coarse ground black peppercorns
• 2 tablespoons coarse ground pink peppercorns
• 2 tablespoons coarse ground coriander
• 1 tablespoon ground cumin
• 1 tablespoon coarse ground Szechwan peppercorns
• 1 tablespoon ancho chile powder
• Canola oil, to cook
• 4 sliced shallots
• 1/2 tablespoon rinsed and chopped fermented black beans
• 1 tablespoon minced ginger
• 1/2 bottle Shiraz
• 1/4 cup heavy cream
• 3/4 pound very cold butter, 1/2-inch dice
• Salt and black pepper, to taste

1. Cut the loin in 4 equal, thick 'steaks'.
2. Trim off any sinew.
3. On a plate.
4. Mix together all the spices.
5. Season the tuna steaks with salt then dredge them in the spice mix.
6. In a very hot saute pan coated lightly with oil, sear the tuna until it becomes dark brown then flip, about 3 minutes a side.
7. The tuna will still be rare and slightly warmed.
8. Let rest 3 minutes before slicing in half on the bias.
9. In a non-reactive saucepan, add the shallots, black beans, ginger and wine.
10. Bring to a simmer and completely reduce the wine.
11. When wine is gone, add the cream and bring to a simmer.
12. Immediately transfer to a blender and blend at high speed.
13. Add the butter, 1 piece at a time.
14. Season with salt and pepper and check for seasoning.
15. Keep warm in a hot water bath.

center, season, ground black, coarse ground pink, ground coriander, ground cumin, peppercorns, chile powder, canola oil, shallots, black beans, ginger, shiraz, heavy cream, butter, salt

Taken from www.foodnetwork.com/recipes/multi-spiced-crusted-tuna-steak-with-black-bean-shiraz-butter-sauce-recipe.html (may not work)