Yellowfin Tuna with Wasabi Cream

• 1 tablespoon whole black peppercorns
• 1 tablespoon whole green peppercorns
• 1 tablespoon whole red peppercorns
• 1 pound of sushi grade yellowfin tuna, cut into a long, thin strip
• 2 tablespoons canola oil
• 2 cups low sodium soy sauce
• 1 cup orange juice
• 1/2 cup heavy cream
• 2 tablespoons wasabi powder

1. In a spice grinder, coarsely grind peppercorns.
2. Coat the tuna with the peppercorns, pressing them into the flesh of the fish.
3. Add oil to a hot saute pan.
4. Sear the tuna in the saute pan, for about 1 minute per side.
5. Remove tuna from the pan and slice into 1/4 inch thick slices.
6. In a saucepan, combine the soy sauce and orange juice and bring to a boil.
7. Boil the soy sauce mixture until reduced by 70 percent and has achieved a syrup consistency.
8. Cool.
9. Whip the cream.
10. Fold in the wasabi powder.
11. Drizzle a little orange soy sauce onto each slice of tuna.
12. Top with a little wasabi cream.

whole black peppercorns, whole green peppercorns, whole red peppercorns, yellowfin tuna, canola oil, soy sauce, orange juice, heavy cream, wasabi powder

Taken from www.foodnetwork.com/recipes/yellowfin-tuna-with-wasabi-cream-recipe.html (may not work)