Pepper-Crusted Tuna with Tangerine Beurre Blanc

Ease of Preparation: Medium.

Yield:   3-4 servings.

Tangerine Beurre Blanc

Ingredients:

2 tablespoons (30ml) white wine vinegar

¼ cup (60ml) dry white wine

1 cup (240ml) tangerine juice

1 large shallot, finely chopped

1 cup (240ml) chilled unsalted butter, cut into 1-inch cubes

Salt and pepper

Method:

Bring vinegar, wine and shallots to a simmer in a medium-sized saucepan over medium-high heat.

Cook for 3-4 minutes, or until reduced by half.

Add tangerine juice, and simmer for 6-8 minutes, or until reduced by half once again.

Reduce heat to medium-low.

Add butter one cube at a time, and whisk vigorously until all butter has been incorporated and sauce has thickened.

Remove sauce from heat and pass through a fine sieve.

Season with salt and pepper.

Reserve for plating.

Pepper-Crusted Tuna with Tangerine Beurre Blanc

Ingredients:

1 lb. (450g) sushi-grade albacore tuna loin

1 teaspoon (5ml) coarse sea salt

1 tablespoon (15ml) coarsely ground red, black, and white peppercorns

3 tablespoons (45ml) canola oil

Tangerine beurre blanc (see recipe)

Method:

Cut tuna into 3 or 4 equal portions.

Season each piece with sea salt and rub with peppercorn mixture.

Heat oil in a large cast iron skillet over high heat.

Once oil is smoking, place tuna portions flat side down, and sear for 1 minute.

Repeat process on all 3 sides of the tuna loins.

Remove from pan and place on a cutting to rest, and cool for 4-5 minutes.

Cut seared tuna into ¼-inch thick slices and top with tangerine beurre blanc.