How can I store the tuna steak?

Refrigerate: Tuna and sauce together in a sealed container for up to 1 day. Freeze: Tuna can be frozen raw, but cooked is not ideal. The sauce can be frozen for up to 1 month. Reheat: Slowly heat the sauce in a saucepan, perhaps with a dash of cream or stock. It's best not to reheat tuna – eat it cold or prepare it fresh.

Can I also make this dish without flambéing?

Yes, simply letting the cognac reduce without lighting it works just fine too.

Which wine goes well with this dish?

A fresh Chardonnay or a Sauvignon Blanc combines perfectly with the creamy sauce and the tuna.

Can I make the sauce in advance?

Yes, you can make the sauce ahead of time and reheat it later. Always make the tuna à la minute.

What if I don't have brown stock?

You can use a light veal stock or even a chicken stock. Perhaps add a little extra cognac for added depth.

Tuna steak with green pepper cream sauce

Name: Tuna steak with green pepper cream sauce
Cook time: 30 min
Total time: 30 min
Yield: 2P
Ingredients: 450-500 g tuna fillet (skinless, boneless); Salt to taste; 2 tablespoons ghee; 2 tablespoons green pepper (jarred, rinsed); 1 small glass of cognac; 250 ml cream; 250 ml brown stock; Salt to taste; Fries; Green salad; Mayonnaise

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30min

•

Medium

A true classic with a surprising new twist: green peppercorn cream sauce is best known with a juicy steak, sirloin steak, or chateaubriand. But believe me, with a thick, beautiful piece of tuna, this dish is a real winner. Serve it with crispy fries and a fresh green salad with a dollop of mayonnaise, and you have a feast that's both luxurious and accessible. Tuna is truly the secret ingredient here—without that piece of fish, this dish simply doesn't make sense.

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Ingredients

What do you need?

Quantity: 2P

Tuna
450-500 g tuna fillet (skinless, boneless)
Salt to taste
2 tablespoons ghee

Green pepper cream sauce
2 tablespoons green pepper (jarred, rinsed)
1 small glass of cognac
250 ml cream
250 ml brown stock
Salt to taste

For the side
Fries
Green salad
Mayonnaise

450-500 g tuna fillet (skinless, boneless)
Salt to taste
2 tablespoons ghee

2 tablespoons green pepper (jarred, rinsed)
1 small glass of cognac
250 ml cream
250 ml brown stock
Salt to taste

Fries
Green salad
Mayonnaise

Make it veggie!

Replace the tuna with thick slices of grilled celeriac or portobello mushrooms. Steam them first, then dry them. Sear them in ghee or oil and serve with the same green peppercorn cream sauce. Pair with fries and salad – surprisingly delicious and filling enough for a main course.

Preparation method

How do you make this?

Searing tuna

Heat a stainless steel pan over high heat.

Add 1 tablespoon of ghee.

Season the tuna with salt on both sides and sear the steak briefly but vigorously: top, bottom and sides.

Add another spoonful of ghee and baste the tuna as you would a steak.

Then remove the tuna from the pan and set aside.

Making sauce

Pour off any excess fat from the pan.

Add the green pepper and deglaze with cognac.

Flambé carefully (turn off the extractor hood, move the pan slightly away from the heat).

Thicken cream sauce

Add the cream and brown stock and let it reduce to a lightly thickened sauce.

Taste and season with some extra salt if necessary.

Serve

Serve the tuna steak sliced with the green pepper cream sauce over or on the side.

Finish with fries and a fresh green salad with a spoonful of mayonnaise mixed in.

Tips

Make sure your pan is piping hot before you put the tuna in, this will help you get a nice crust.
The tuna should still be pink inside, so don't cook it for too long, otherwise it will become dry.
If cognac is too strong for you, you can also use a dash of white wine or sherry.
Not a fan of green pepper? You can also use concave black peppercorns.
Don't have brown stock? You can also use a dash of veal or chicken stock, which you've reduced first.