Best 7 Tuna Au Poivre With Red Wine Sauce Recipes

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Tuna au poivre with red wine sauce is a classic French dish that is sure to impress your guests. The tuna is seared until it is crispy on the outside and rare on the inside, then served with a rich and flavorful red wine sauce. This dish is perfect for a special occasion or a romantic dinner.

Here are our top 7 tried and tested recipes!

TUNA AU POIVRE WITH RED WINE SAUCE



Tuna au Poivre With Red Wine Sauce image

Provided by David Tanis

Categories     dinner, main course

Time 40m

Yield 6 servings

Number Of Ingredients 11

1 1/2 pounds fresh tuna, cut into 6 steaks about 1-inch thick
Salt
2 garlic cloves, smashed to a paste
1/2 teaspoon coriander seeds, lightly toasted and ground
1/2 teaspoon fennel seeds, lightly toasted and ground
2 teaspoons coarsely crushed black peppercorns
2 tablespoons olive oil
1 tablespoon butter
2 shallots, finely diced
1/2 cup red wine
2 1/2 cups chicken broth

Steps:

  • Season tuna steaks with salt. Sprinkle with garlic, coriander, fennel and black pepper. Drizzle with olive oil. Rub to coat evenly with spices on both sides. Let marinate at room temperature for 15 minutes (or refrigerate for up to 4 hours and bring to room temperature before cooking).
  • Make the red wine sauce: Melt butter over medium-high heat and add shallots. Cook, stirring, until lightly browned, about 2 minutes. Add wine and simmer until reduced by half. Add chicken broth and reduce until 1 cup sauce remains, about 10 minutes. Season with salt, set aside and keep warm.
  • Set a wide cast-iron skillet over medium-high heat (or use 2 smaller pans). When hot, lay in steaks and sear for 2 minutes, until nicely browned. Flip and cook 1 minute more for rare, 2 minutes for medium rare. Arrange tuna on a platter or individual plates. Spoon wine sauce over each steak.

Nutrition Facts : @context http, Calories 251, UnsaturatedFat 5 grams, Carbohydrate 8 grams, Fat 8 grams, Fiber 1 gram, Protein 31 grams, SaturatedFat 2 grams, Sodium 607 milligrams, Sugar 3 grams, TransFat 0 grams

TUNA STEAK WITH RED WINE SAUCE



Tuna Steak with Red Wine Sauce image

Provided by Food Network

Time 15m

Yield 4 servings

Number Of Ingredients 7

1/4 cup cold unsalted butter
4 tuna steaks (about 1 1/4 pounds)
Salt and pepper
2 shallots
Small bunch tarragon
2 to 3 sprigs parsley
1 cup red wine

Steps:

  • Cut the butter into cubes and heat 1 tablespoon in a heavy frying pan until foaming. Sprinkle the tuna steaks on each side with salt and pepper, add them to the pan and saute over quite high heat about 2 minutes.
  • Meanwhile peel and thinly slice the shallots. Turn the steaks and brown the other side, about 1 to 2 minutes longer. Strip the herb leaves from the stems.
  • Test the steaks in the center with a small knife, cooking them to rare or medium done depending on your taste. Transfer them to a plate, cover and keep them warm. Chop the herbs.
  • Add the shallots to the pan and saute, stirring, 1 to 2 minutes. Add the red wine and boil rapidly until reduced by about half. Off the heat, whisk in the remaining cubes of butter until it softens and thickens the sauce slightly. Stir in the chopped herbs and taste for seasoning. Transfer the steaks to 4 warmed plates and spoon over the sauce.

TUNA STEAK AU POIVRE WITH WHITE BEANS AND BITTER GREENS SALAD



Tuna Steak au Poivre with White Beans and Bitter Greens Salad image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 18

4 (6-ounce, 1 1/2-inch thick) tuna steaks
Coarse salt
Extra-virgin olive oil, for drizzling
Coarse black pepper
Lemon wedges, for passing
2 tablespoons (2 turns around the pan in a slow stream) extra-virgin olive oil
2 cloves garlic, finely chopped
2 cans cannellini beans, rinsed and drained
1 small onion, chopped
1 roasted red pepper, homemade, recipe follows or store bought, diced
2 sprigs fresh rosemary, leaves stripped and finely chopped
1 handful chopped flat-leaf parsley, chopped
Coarse salt and pepper
1 head escarole, cleaned and shredded
1 medium head radicchio, shredded
1 lemon, juiced
Extra-virgin olive oil, to coat
Coarse salt

Steps:

  • If you are planning to roast your red pepper, rather than use store bought, place your pepper under broiler to blacken. See red pepper method below.
  • Preheat a large nonstick skillet over high heat. Pat tuna steaks dry and season with a little coarse salt. Drizzle extra virgin olive oil over tuna and lightly coat steaks on both sides. Coat 1 side of the steaks with a generous amount of coarse ground black pepper. When the pan is very hot, add steaks, peppered side down. Sear and brown steaks 2 minutes, then turn, and immediately reduce heat to medium. Loosely cover pan with aluminum foil tent and allow steaks to cook 5 minutes for rare, 7 minutes for medium. Steaks should be firm, but have a little give and some pink should remain at the center.
  • In a second skillet over moderate heat, coat pan with olive oil, add garlic and onion, and saute 3 minutes to soften onion bits. Add beans and chopped roasted red pepper to the pan. Heat beans through, 2 to 3 minutes. Stir in rosemary and parsley and season beans with salt and pepper.
  • Combine escarole and radicchio in shallow dish. Coat greens with lemon juice, then a drizzle of oil. Season salad with coarse salt and toss well.
  • To serve, pile a serving of beans on a dinner plate and top with tuna steak. Serve salad greens along side beans and fish. You can also serve this with sliced bread that has been toasted and then rubbed with half a garlic clove.
  • To roast red peppers: Preheat broiler to high. Split and seed pepper and place skin side up close to hot broiler. Blacken skins of pepper. Transfer pepper to brown paper bag and seal. Let pepper cool to handle. Peel charred skins away from pepper flesh.

TUNA AU POIVRE WITH RED WINE SAUCE



TUNA AU POIVRE WITH RED WINE SAUCE image

Categories     Fish     Sauté     Low Fat

Yield 3

Number Of Ingredients 11

1 1/2 pounds fresh tuna, cut into 6 steaks about 1-inch thick
Salt
2 garlic cloves, smashed to a paste
1/2 teaspoon coriander seeds, lightly toasted and ground
1/2 teaspoon fennel seeds, lightly toasted and ground
2 teaspoons coarsely crushed black peppercorns
2 tablespoons olive oil
1 tablespoon butter
2 shallots, finely diced
1/2 cup red wine
2 1/2 cups chicken broth

Steps:

  • 1. Season tuna steaks with salt. Sprinkle with garlic, coriander, fennel and black pepper. Drizzle with olive oil. Rub to coat evenly with spices on both sides. Let marinate at room temperature for 15 minutes (or refrigerate for up to 4 hours and bring to room temperature before cooking). 2. Make the red wine sauce: Melt butter over medium-high heat and add shallots. Cook, stirring, until lightly browned, about 2 minutes. Add wine and simmer until reduced by half. Add chicken broth and reduce until 1 cup sauce remains, about 10 minutes. Season with salt, set aside and keep warm. 3. Set a wide cast-iron skillet over medium-high heat (or use 2 smaller pans). When hot, lay in steaks and sear for 2 minutes, until nicely browned. Flip and cook 1 minute more for rare, 2 minutes for medium rare. Arrange tuna on a platter or individual plates. Spoon wine sauce over each steak.

TUNA AND ASPARAGUS IN RED WINE SAUCE



Tuna and Asparagus in Red Wine Sauce image

Provided by Food Network

Yield 2 servings

Number Of Ingredients 13

2 cups red wine
1/2 cup honey
1/2 cup bonito stock
8 shiitake mushrooms, tops scored
6 cloves garlic
1 teaspoon Japanese red pepper blend (sichimi)
1/2 teaspoon black pepper
5 to 6 mint leaves
1 1/2 cups soy sauce
8 stalks asparagus, cut in half, tops reserved and thinly sliced
14 ounces tuna loin
Oil, for sauteeing
1 tablespoon butter, to finish sauce

Steps:

  • Combine sauce ingredients in saucepot. Taste. Adjust seasoning if necessary.
  • Blanch asparagus in lightly salted water. Slice tuna and season with salt and pepper. Roll asparagus with tuna slices and briefly saute in hot oil. Strain the sauce through a chinois. Reserve the shiitakes. Thinly slice the shiitakes, combine with the reserved asparagus tops, and finish the sauce with butter. Add the sauce to the pan and reduce by one third.
  • Place sauce on plate with asparagus and shiitake mixture in center and tuna on top.

TUNA AU POIVRE (TUNA WITH GROUND BLACK PEPPER)



Tuna Au Poivre (Tuna With Ground Black Pepper) image

Make and share this Tuna Au Poivre (Tuna With Ground Black Pepper) recipe from Food.com.

Provided by Whats Cooking

Categories     Tuna

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

2 tablespoons fresh coarse ground black pepper
1 tablespoon extra virgin olive oil
2 (8 -10 ounce) tuna steaks (at least 1-inch thick)
salt
2 tablespoons unsalted butter or 2 tablespoons additional oil
1/4 cup minced shallot
3/4 cup dry red wine

Steps:

  • Preheat the oven to 500 degrees. Put the pepper on a flat plate. Place a large skillet, preferably non-stick, over medium-high heat; add the olive oil. Dredge both sides of each piece of tuna lightly in the pepper; it will adhere nicely, forming a thin coat. (Use a bit more pepper if necessary.).
  • As they're dredged, add the steaks to the pan. Turn the heat to high. Cook about 2 minutes, then turn. Add salt and cook 1 more minute. Turn heat to low and remove tuna to an ovenproof plate. Place in oven.
  • Add half the butter to the pan, followed by the shallots. Lower the heat to medium and cook, stirring, until the shallots soften, about 2 minutes. Raise the heat to medium-high and add the wine; let it bubble away for a minute or so and add the remaining butter. Cook, stirring occasionally, until the butter melts and the sauce is thickened.
  • By this time the tuna will be medium-rare (cut into one to make certain). Cut the steaks in half, put each serving on a plate, and spoon a little sauce over it.

Nutrition Facts : Calories 297.4, Fat 14.8, SaturatedFat 5.6, Cholesterol 58.4, Sodium 48.7, Carbohydrate 5, Fiber 0.9, Sugar 0.3, Protein 27.2

TUNA STEAK AU POIVRE



Tuna Steak au Poivre image

Provided by Ian Knauer

Categories     Ginger     Soy     Low Carb     Quick & Easy     Low Cal     Bastille Day     Dinner     Tuna     Healthy     Gourmet     Sugar Conscious     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 11

3 tablespoons soy sauce
2 tablespoons water
1 tablespoon fresh lime juice
1/2 teaspoon grated peeled ginger
1/2 teaspoon sugar
1 scallion green, thinly sliced
2 1/2 teaspoons black peppercorns
1/2 teaspoon white peppercorns
1 teaspoon coriander seeds
2 pounds tuna steaks (1 inch thick)
2 tablespoons vegetable oil

Steps:

  • Stir together soy sauce, water, lime juice, ginger, sugar, and scallion.
  • Coarsely crush peppercorns and coriander with a mortar and pestle or heavy skillet. Sprinkle tuna with 3/4 tsp salt, then press spice mixture evenly all over fish.
  • Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then sear tuna, turning once, about 6 minutes for medium-rare.
  • Serve with dipping sauce.

Tips:

  • Select high-quality tuna steaks for the best flavor and texture.
  • Use freshly ground black peppercorns to create a more robust flavor.
  • Sear the tuna steaks quickly over high heat to create a nice crust and lock in the juices.
  • Reduce the red wine sauce until it is slightly thickened and flavorful.
  • Serve the tuna steaks immediately with the red wine sauce and desired sides.

Conclusion:

Tuna au poivre with red wine sauce is a classic French dish that is both elegant and delicious. This recipe provides step-by-step instructions for making this dish at home, including tips for selecting the best tuna steaks and creating a flavorful red wine sauce. With its tender tuna, rich sauce, and simple yet elegant presentation, tuna au poivre is sure to impress your guests and make for a memorable meal. Serve this dish with roasted vegetables, mashed potatoes, or a fresh salad for a complete and satisfying dinner.

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