Seared Tuna with Honey Peppercorn Butter

Ingredients

• 2 tuna steaks, about 150-180 g each and 2.5-3 cm thick
• 1 teaspoon olive oil, plus more if needed
• 2 tablespoons unsalted butter
• 1 tablespoon green peppercorns in brine, drained and lightly crushed
• 1 small garlic clove, finely grated or minced
• 1 tablespoon honey
• 1 tablespoon lemon juice, plus wedges to serve
• 1-2 tablespoons water or light stock, to loosen the sauce
• 1 tablespoon chopped parsley or dill
• 2 cups cooked wild rice or mixed wild and long-grain rice
• Fine salt and black pepper
• Optional: cucumber salad, lemon zest, or extra herbs for serving

Method

1. Pat the tuna very dry with kitchen paper. Season both sides with salt and black pepper, then brush lightly with olive oil. Let it stand for 5 minutes while the pan heats.
2. Heat a heavy skillet over high heat until very hot. Sear the tuna for 60 to 90 seconds per side for a rosy center. If the steaks are thick, briefly sear the edges too.
3. Transfer tuna to a warm plate and rest for 3 minutes. Resting helps the slices stay juicy and gives you time to build the sauce.
4. Reduce the pan to low. Add butter, garlic, and crushed green peppercorns. Stir for 20 to 30 seconds, just until fragrant.
5. Add honey, lemon juice, and 1 tablespoon water or stock. Swirl until glossy. If the butter looks too thick or split, add another small splash of water and keep the heat low.
6. Slice tuna across the grain. Spoon peppercorn butter over the sliced fish and finish with parsley, lemon zest, and a pinch of salt.
7. Serve with warm wild rice and lemon wedges. Add cucumber salad or steamed greens for crunch and freshness.

View on Instagram