A seashore-inspired rendition of the classic French dish, my version substitutes meaty-textured tuna for the usual beefsteak. You can make this into a one-dish meal by serving the tuna on top of dressed salad greens such as the Red Lettuces with Citrus Vinaigrette. I do this a lot.
1/2 cup crème fraîche
3 teaspoons grated lemon zest
1/4cup extra-virgin olive oil
3 tablespoons cracked multicolored
or black peppercorns
6 tuna steaks, about 1-1/4 inches thick
Preheat the broiler.
In a small bowl, combine the crème fraîche and lemon zest; set aside.
Pour the olive oil on a plate large enough to accommodate a tuna steak. Place the cracked peppercorns on another plate. Pat the tuna steaks dry with a paper towel. Dip each steak in the oil, then press the cracked peppercorns evenly onto both sides of the steak. Season with salt.
Place the tuna steaks on a broiler pan and broil 4 inches from the heat for 3 minutes. Turn the steaks, return to the oven, and continue to cook until medium rare, about 3 minutes more.
Transfer the tuna to serving plates and pass the lemon crème fraîche at the table.
Great Food and Simple Style for Hectic Lives
By Donata Maggipinto
Clarkson Potter/Publishers, November 1998
240 pages, 125 full-color photographs
ISBN: 0-609-6011 1-3
Recipe Reprinted by permission.
This page created June 1999
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