Everybody is familiar with Steak Au Poivre but we like to look at things a little differently so we came up with Tuna Au Poivre as an alternative. It is the same basic principle of using a strongly flavoured black pepper sauce. The difference is that we substituted tuna steaks for the more conventional beef.
The results were excellent and certainly something to try.
- Four large Tuna steaks
- 2 Tablespoons Extra Virgin Olive Oile
- 900g/2lbs small New Potatoes
- 250g.½lb Green String beans
- 275ml/½pint White Sauce
- 2 Tablespoons Black Peppercorns
- 2 tablespoons Butter or Olive Spread
- 1 tablespoon chopped fresh parsley
- Make up the White Sauce. Coarsely grate the black peppercorns into it. They should end up as slightly large pieces for a better flavour to the finished meal. Set aside to allow the flavours in it to mingle and develop.
- Wash the potatoes then scrape off any loose skin. Put into a large pan and cover with water. Add a little salt then bring to the boil. Continue to cook for about 5 minutes.
- Top and tail the green beans.
- Heat the olive oil in a fry or griddle pan large enough to hold the tuna steaks.
- Put the green beans into a steamer or colander and set above the boiling pan. Continue to cook for another 5 minutes.
- Put the tuna steaks into the hot oil and fry, turning occasionally until cooked through. Around 10-15 minutes depending on their exact size. You can cook them under the grill if preferred but I find this makes them too dry so I prefer to fry.
- Drain the cooked potatoes and stir in 1 tablespoon of butter and the parsley. Mix well until the butter melts and coats the potatoes.
- Stir the remaining butter into the green beans so that it melts and coats them.
- By this point, the tuna steaks should be cooked and ready to serve. Shake off any excess oil from them as they come from the pan
- Put the Poivre sauce over a low heat to bring to serving temperature. Stir constantly to avoid it sticking to the pan.
- Take 4 plates and place one cooked tuna steak on each. Divide the potatoes and the green beans between the plates. Spoon the peppered (poivre) sauce over the grilled tuna steaks then serve for a delicious meal