Tuna Au Poivre on Wilted Pak Choi

A community recipe by TimBris83

Not tested or verified by Nigella.com

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Introduction

This is a delicious recipe I adapted from a dish seved in a Bristol restaurant called severnshed. I serve this as a starter dish but you can simply increase the quantities for a main course.

Ingredients

Serves: 4

Metric Cups

2 tuna steaks (fresh)
2 tablespoons black peppercorns
pak choi (2 heads - torn up)
1 tablespoon vegetable oil (or groundnut oil)
3 dashes soy sauce
1 sprinkling of sesame oil
2 shallots (finely chopped)
1 tablespoon butter
black pepper (freshly milled - peppercorns in brine)
1 splash of brandy (a good glug)
2 tablespoons double cream

2 tuna steaks (fresh)
2 tablespoons black peppercorns
baby bok choy (2 heads - torn up)
1 tablespoon vegetable oil (or groundnut oil)
3 dashes soy sauce
1 sprinkling of asian sesame oil
2 shallots (finely chopped)
1 tablespoon butter
black pepper (freshly milled - peppercorns in brine)
1 splash of brandy (a good glug)
2 tablespoons heavy cream

Method

Tuna Au Poivre on Wilted Pak Choi is a community recipe submitted by TimBris83 and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Ground peppercorns in pestle and mortar.

Cut tuna steaks in half and coat in the crushed peppercorns and set aside.

Sweat the shallots over a medium heat in some vegetable/groundnut oil and butter until soft. Add a good amount of freshly milled black pepper and Maldon sea salt.

Turn up heat. Add the brandy and set alight and burn off the alcohol. Stir in 2-3 tbsp double cream, keep warm and set aside.

In a wok heat the vegetable/groundnut oil and toss in the pak choi and cook briefly over a high heat. Add a few dashes of soy sauce.

Remove from the heat and dress the leaves with a little sesame oil. Assemble leaves in the centre of the plates and keep warm.

In the same wok add a little more oil and cook the peppered tuna steaks to taste. Place the steaks on top of the pak choi and drizzle the sauce around the edge of the plate.

Ground peppercorns in pestle and mortar.

Cut tuna steaks in half and coat in the crushed peppercorns and set aside.

Sweat the shallots over a medium heat in some vegetable/groundnut oil and butter until soft. Add a good amount of freshly milled black pepper and Maldon sea salt.

Turn up heat. Add the brandy and set alight and burn off the alcohol. Stir in 2-3 tbsp heavy cream, keep warm and set aside.

In a wok heat the vegetable/groundnut oil and toss in the baby bok choy and cook briefly over a high heat. Add a few dashes of soy sauce.

Remove from the heat and dress the leaves with a little asian sesame oil. Assemble leaves in the centre of the plates and keep warm.

In the same wok add a little more oil and cook the peppered tuna steaks to taste. Place the steaks on top of the baby bok choy and drizzle the sauce around the edge of the plate.