Seared Pepper Tuna with green peppercorn hollandaise

Lunch / Dinner

Seared Pepper Tuna with green peppercorn hollandaise

Brine-softened green peppercorns are featured in the seared tuna recipe infused with the velvety richness of the hollandaise to give it a decidedly sour-ish but not citrusy pop.


4 servings

Total Time

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About Ghee

Ghee is found with Indian foods or other oils at supermarkets. Don’t worry if it sounds exotic; ghee is simply clarified butter.


Pulse egg yolks, Dijon, and lemon juice in a mini processor or blender until smooth.

Cook shallots and green peppercorns in 2 Tbsp. ghee in a saucepan over medium heat until shallots soften, 35 minutes; cool slightly then pulse peppercorn mixture into yolk mixture.

Slowly drizzle remaining 6 Tbsp. ghee into yolk mixture with the motor running; blend until it’s the consistency of lightly whipped cream. (If sauce is too thick, pulse in up to 1 Tbsp. warm water.) Season hollandaise with salt and cayenne.

Brush both sides tuna steaks with oil; season with black pepper.

Heat a cast-iron skillet over medium-high until lightly smoking. Sear tuna steaks until browned and crisped, 12 minutes per side for medium doneness; let rest 5 minutes. Serve tuna steaks with peppercorn hollandaise.

Nutritional Facts

Nutritional Facts

Per serving

Calories: 542

% Daily Value*

Total Fat 40g 61%

Saturated Fat 21g 105%

Cholesterol 320mg 106%

Sodium 272mg 11%

Carbs 3g 1%

Protein 38g

*Percent Daily Values are based on a 2,000 calorie diet.

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