A thick tuna steak seared hard in cracked black pepper, staying rosy and tender inside. Rich butter, thyme and Madeira glaze the pan, while a creamy green peppercorn sauce brings warmth and bite.
By Matt TebbuttFrom Saturday Kitchen Recipes
This peppered tuna steak with green peppercorn sauce scores a Nutri-Score C. Lean tuna provides high-quality protein, while butter and cream lift richness.
Estimated per serving: 520 kcal, fat 36g, saturates 18g, carbs 8g, sugars 3g, protein 42g.
Equipment
Ingredients
For the tuna
- 250g thick-cut tuna steak
- 3 tbsp cracked black peppercorns
- 2 tbsp olive oil
- 25g unsalted butter
- 1 garlic clove, crushed
- Few fresh thyme sprigs
- 4 tbsp Madeira
- 1 pinch salt
For the green peppercorn sauce
- 290ml Worcestershire sauce
- 100ml double cream
- 3 tbsp green peppercorns in brine
For the spinach
- 30g unsalted butter
- 100g baby leaf spinach
- 1 pinch salt
Customise
- Swap tuna steak for swordfish for a meatier texture.
- Use brandy instead of Madeira for deeper warmth.
Method
Sear the tuna (8 minutes)
- Season boldly by salting the tuna and pressing cracked black peppercorns firmly onto all sides.
- Heat the pan with olive oil until shimmering, then lay in the tuna and colour each side for a couple of minutes. Aim for a dark crust and a pink centre.
- Add butter and aromatics, letting the garlic and thyme melt into the foaming butter.
- Baste generously, spooning the hot butter over the tuna to lock in flavour.
- Pour in Madeira and let it reduce while you keep basting. Lift the tuna out and let it rest.
Build the sauce (5 minutes – overlaps nicely)
- Reduce the Worcestershire sauce in the same pan until syrupy and concentrated.
- Stir in the cream and bring back to a gentle simmer.
- Add green peppercorns and cook briefly until the sauce thickens and smells rich and peppery.
Wilt the spinach and serve (2 minutes)
- Melt the butter in a clean pan, add the spinach and season lightly.
- Cook until just wilted, still glossy and vibrant.
- Slice the tuna and serve with the green peppercorn sauce and buttery spinach.
Wine Pairing
Peppered tuna steak with green peppercorn sauce needs wines with confidence. Pepper heat, creamy sauce and meaty tuna call for structure, freshness and subtle spice.
Helen McGinn’s recommended wine on the programme was Pringle Bay Chenin Blanc, South Africa, 2024: Majestic, From £9.50
An alternative would be Viognier from Aldi – Full-bodied, peachy and aromatic, softening the heat of the green peppercorn sauce.
What can you serve with this
- Crushed new potatoes – Soak up the peppercorn sauce.
- Buttered tagliatelle – Turns the dish into a hearty supper.
FAQs for Peppered Tuna Steak with Green Peppercorn Sauce
- How pink should tuna be inside? Ideally rare to medium-rare for best texture.