This recipe is from Richard Corrigan's Monthly Chef's Masterclass! Book into the next one here.
Tuna au Poivre with Spinach Purée
Ingredients
80g Tuna Steaks
Spinach Puree:
50 g shallots, chopped
10 g fresh ginger, chopped
100 ml double cream
100 g cooked spinach
Butter, for cooking
Salt, to taste
Peppercorn Sauce:
50 g shallots, chopped
1 garlic clove, crushed
¾ sprigs fresh thyme
75 ml brandy
50 g green peppercorns
100 ml veal stock
100 ml double cream
Butter, for cooking
Method
Spinach Puree
Cook the shallots and ginger in a little butter over medium heat until softened.
Add the double cream and reduce by about half.
Stir in the cooked spinach and blend until smooth.
Pass the purée through a sieve and season with salt. Keep warm.
Peppercorn Sauce
Cook the shallots, garlic, and thyme in butter until softened.
Add the brandy, flambé carefully, and reduce slightly.
Add green peppercorns and veal stock. Bring to a boil.
Stir in the double cream and cook until slightly thickened. Keep warm..
Tuna
Heat a pan very hot with a little oil or butter.
Sear the tuna steaks on all sides until a golden crust forms but the center remains rare. Remove from the pan and keep warm.
To Serve
Spoon a layer of spinach purée onto the base of the plate.
Place the seared tuna on top.
Spoon over the peppercorn sauce.