Thon Au Poivre
By: Scott Koeneman
Published: Thursday, January 21, 2010 - 5:04am

Ingredients




Dipping Sauce Ingredients:

3 tablespoons low sodium soy sauce
2 tablespoons water
1 tablespoon lime juice
1 teaspoon fresh ginger, peeled and grated
1 teaspoon sugar
1 whole scallion, thinly sliced
Thon ingredients:

4 ounces Yellowfin Tuna steaks, about 1 inch thick
1 1/2 teaspoons black pepper corns
1/2 teaspoon white pepper corns
1/2 teaspoon pink pepper corns
1 teaspoon coriander seeds
1 teaspoon olive oil

Preparation

1 Combine and stir dipping sauce ingredients, set aside. 2 Coarsely crush spice mixture using a mortar and pestle or spice grinder. Spread evenly over both sides of tuna steaks pressing it into the flesh. 3 Heat oil over medium high heat. Sear tuna, turning once, about 3 to 4 minutes per side, or until rare to medium-rare.

About


Au Poivre uses a variety of pepper corns and seasonings on the fish, followed by pan searing. It really is up to you what you like. I used a combination of black, white and pink pepper corns, along with some coriander. Feel free to just use one of those pre-mixed pepper combinations you can get at most any grocery store.
207 calories, 3 grams of fat and 1 of fiber