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Peppered Tuna
While Tracy and George took a cruise to Bermuda, we experimented with a cookbook we found on their shelf. This
is one of our happy discoveries.
| 3 T. black peppercorns, cracked |
4 6-oz. tuna steaks |
| salt to taste |
2 T. butter |
| 1/4 c. minced garlic |
1 T. fresh tarragon, finely chopped |
| 2 c. dry red wine |
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- Prepare the broiler or grill.
- Press the cracked pepper into both sides of the tuna. Season with a little salt.
Cook the steaks using the Canadian Method
to compute the required time.
- While the tuna is cooking, melt the butter in a small skillet. Add the garlic and cook
for 2 to 3 minutes. Add the tarragon and wine, raise the heat, and boil for 4 to 5 minutes,
reducing the wine to 1/2 cup. When the tuna is done, spoon the sauce over it and serve.
4 servings
Source: Julee Rosso, Fresh Start
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