Crush the red pepper blend and spread on a plate or cutting board. Press the tuna steaks into the crushed pepper, turning to coat both sides. Sprinkle steaks with salt. Melt the butter in the oil in a sauté pan over high heat. Add the steaks. Cook for 3 minutes on each side for rare or until the steaks flake easily. Remove the steaks to a warm platter.
Drain the excess oil from the pan. Add the Cognac. Cook over high heat, stirring to deglaze the pan. Add the broth, mustard and cream. Cook until the sauce is reduced by ½. Spoon over the tuna steaks and serve.
From Bay Tables, reprinted with permission from Junior League of Mobile, Inc.