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Peppercorn-Crusted Tuna

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“The depth of flavour of the peppercorns contrasts beautifully with the tuna. This is a tuna version of pepper steak. From the LCBO magazine.”

Ingredients Nutrition

  • 3 tablespoons olive oil
  • 4 (8 ounce) tuna steaks (250 g)
  • 2 tablespoons cracked peppercorns
  • 1 tablespoon kosher salt
  • Sauce
  • 12 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


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

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