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Thon Au Poivre (Peppered Tuna Steaks) with Rosemary Potatoes

Story Created: Aug 16, 2010 at 9:00 AM CDT

Story Updated: Sep 13, 2010 at 10:44 AM CDT

By Scott Koeneman Fight The Fat Foodie

I spent the first half of the week looking at various tuna recipes and kept coming across Au Poivre, or peppered, tuna. In short, Au Poivre uses a variety of pepper corns and seasonings on the fish, followed by pan searing. It really is up to you what you like. I used a combination of black, white and pink pepper corns, along with some coriander. Feel free to just use one of those pre-mixed pepper combinations you can get at most any grocery store. My biggest concern was that I would overcook the tuna.

It came out perfect! I served the steaks with one of our favorites, Rosemary Potatoes, and some steamed fresh broccoli, carrots and cauliflower.

The potatoes work out as 188 calories a serving, with 1 gram of fat and 3 grams of fiber, or 3 points for my Weight Watchers friends. The tuna was 207 calories, 3 grams of fat and 1 of fiber, for 4 points.

Finally, a word on sustainable seafood. I used Yellowfin Tuna, which, according to Seafood Watch is one of the more sustainable types of tuna, but there is concern about mercury levels with fish caught "longline." Please check Seafood Watch before purchasing to ensure the ongoing sustainability of resources.

Let's eat!

Rosemary Potatoes
Makes 4 servings
Ingredients:
4 medium russet potatoes, cut into 1/2-inch chunks
1 small yellow onion, finely diced
2 sprigs rosemary, leaves removed and minced
1 teaspoon olive oil
Salt and pepper to taste

Directions:
Preheat oven to 375

Combine ingredients in a large bowl. Spray baking sheet with non-stick and spread mixture evenly. Bake 30 minutes, turn potatoes and bake an additional 30 to 40 minutes.

Thon Au Poivre
4 Servings
Dipping Sauce Ingredients:
3 tablespoons low sodium soy sauce
2 tablespoons water
1 tablespoon lime juice
1 teaspoon fresh ginger, peeled and grated
1 teaspoon sugar
1 whole scallion, thinly sliced

Thon ingredients:
4 4-6 ounce tuna steaks, about 1 inch thick
1.5 teaspoons black pepper corns
1/2 teaspoon white pepper corns
1/2 teaspoon pink pepper corns
1 teaspoon coriander seeds
1 teaspoon olive oil

Directions:
Combine and stir dipping sauce ingredients, set aside.

Coarsely crush spice mixture using a mortar and pestle or spice grinder. Spread evenly over both sides of tuna steaks pressing it into the flesh.

Heat oil in skillet over medium high heat. Sear tuna, turning once, about 3 to 4 minutes per side, or until rare to medium-rare.

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