Peppercorn-Crusted Tuna - cooking recipe

Ingredients

3 tablespoons olive oil
4 (8 ounce) tuna steaks (250 g)
2 tablespoons cracked peppercorns
1 tablespoon kosher salt
Sauce
1/2 cup red wine
1 tablespoon balsamic vinegar
1 cup veal stock or 1 cup chicken stock
2 tablespoons whipping cream
salt & freshly ground black pepper

Preparation

Rub 2 tbsp (25 mL) olive oil onto tuna steaks all over and coat top with peppercorns and salt.
Heat remaining tablespoon of olive oil in a nonstick skillet over high heat.
Add tuna peppercorn-side up.
Fry for 2 minutes, flip and fry for 2 to 3 minutes, depending on thickness of fish.
Remove tuna from pan and transfer onto serving plates.
The fish should be rare. If you like it more cooked, fry another 2 minutes.
Add red wine to skillet over high heat and reduce until 2 tbsp (25 mL) remain.
Add balsamic vinegar and stock and reduce until 1/2 cup (125 mL) remains.
Add cream and boil just until sauce begins to thicken.
Season with salt and pepper.
Spoon sauce around tuna.