Five-Pepper Tuna Steaks

From Bay Tables, reprinted with permission from Junior League of Mobile, Inc.  |  Seafood: Fish
4 Servings

What you need

4 (8 ounce) Tuna steaks
1 tbsp olive oil
¼ c. Cognac
½ c. chicken broth
2 tbsp Dijon mustard
1 c. heavy cream
1 tbsp butter
5 tbsp five-pepper blend
Salt to taste



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 tuna steaks. Cook for 3 minutes on each side for rare or until the steaks flake easily. Move 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 half. Spoon over the tuna steaks and serve.

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