Seafood

Serving

Seafood Quick & easy

Tuna Steak au Poivre

Name: Tuna Steak au Poivre
Total time: 20 min
Yield: 4 servings
Cuisine: Seafood
Ingredients: 4 ahi tuna steaks (6 oz each); 3 tbsp coarsely cracked black peppercorns; 1 tsp salt; 2 tbsp vegetable oil; 2 tbsp unsalted butter; 1/4 cup brandy; 1/2 cup heavy cream; 1 tbsp Dijon mustard

Thick tuna steaks crusted in cracked peppercorns and seared rare, finished with a creamy brandy pan sauce.

20 minutes

Serves 4

Dinner

9 min prep

15 min cook

Contains common allergens

Fish Dairy mustard Seafood

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Good to know

Ready in under 30 minutes

Matched from this dish's own ingredients and timing. Browse more: 30-minute meals

Instructions

6 steps

1
Season tuna steaks with salt, then press cracked peppercorns firmly onto both sides.
2
Heat oil in a heavy skillet over high heat until shimmering.
3
Sear tuna 1-2 minutes per side for rare to medium-rare; transfer to a plate.
4
Off heat, carefully add brandy to the pan and let it reduce for a moment, then return to low heat.
5
Whisk in butter, cream, and Dijon mustard, simmering until slightly thickened.
6
Slice tuna against the grain and spoon sauce over the top to serve.

Tuna Steak au Poivre — plated and served — Serving moment. How Tuna Steak au Poivre looks plated and ready to eat — a representative photo, not a step in the recipe.

Listahan Family Score™

62/100

Works for many families

Allergen-friendly 60

Kid-friendly 55

Weeknight-easy 86

Budget-friendly 50

Great leftovers 50

Pantry-friendly 58

Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.

Nutrition

per serving

245

Calories

2 g

Protein

5 g

Carbs

24 g

Fat

Estimated per serving. Actual values depend on the brands and portions you use.

Listahan cooking guide

Chef notes & practical guide

Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.

Cultural context

Steak au poivre is a classic French bistro technique of crusting a piece of meat in cracked peppercorns and finishing it with a brandy pan sauce; applying the method to tuna gives the same steakhouse treatment to a piece of fish that is meaty enough to carry it.

Listahan note

This version sears the tuna hard and fast to keep the center rare, since tuna dries out and turns chalky if treated like a well-done steak.

Technique cues

Press the cracked pepper firmly onto the tuna with the flat of your hand so it forms a real crust rather than falling off in the pan.
Add the brandy off the heat and let the pan cool slightly before returning it to the burner — this avoids a dangerous flare-up.
Slice the tuna against the grain in clean strokes with a very sharp knife; a dull blade tears the delicate seared crust.

Kitchen flow

Parallel prep: Crack the pepper and measure the sauce ingredients before the pan gets hot, since searing tuna moves fast.
Make-ahead: This dish is best cooked just before serving; the sauce does not hold well reheated.
Leftover move: Slice cold leftover tuna thin over a green salad the next day rather than reheating it.
Cleanup rhythm: One heavy skillet does the whole dish — deglaze it with hot water right after cooking while the pan is still warm.

Ingredient brief

Role, handling, and swap guidance for each key ingredient.

Ahi tuna steaks

Main protein

Purpose: Their dense, meaty texture holds up to a hard sear while staying tender and rare in the center.

Handling: Bring to room temperature before cooking so the sear is even.

Adaptation: Swordfish works with the same technique but should be cooked through rather than rare.

Cracked black peppercorns

Crust

Purpose: Coarsely cracked pepper gives real texture and a peppery bite that defines the dish's name.

Handling: Crack whole peppercorns with the bottom of a pan or a mortar and pestle for the right coarseness — pre-ground pepper is too fine.

Adaptation: A mix of black and pink peppercorns gives a milder, slightly fruitier crust.

Brandy

Pan sauce base

Purpose: Deglazes the pan and adds depth and a subtle sweetness once it reduces.

Handling: Add carefully off the heat, since it can ignite near an open flame.

Adaptation: Cognac is the traditional choice; dry sherry works as a non-brandy substitute.

Heavy cream and Dijon mustard

Sauce finish

Purpose: They turn the pan drippings into a rich, tangy sauce that balances the pepper's heat.

Handling: Whisk in gradually over low heat so the cream does not separate.

Adaptation: Creme fraiche can replace heavy cream for a tangier sauce.

Technique notes

Use a heavy skillet, ideally cast iron or stainless steel, so it holds enough heat to sear the tuna without steaming it.
Do not overcook — this dish is meant to be served rare to medium-rare, with the pepper crust as the only well-done part.
Reduce the sauce just until it coats a spoon; overreducing turns it greasy instead of silky.

Ingredient swaps

Alcohol-free direction: Skip the brandy and deglaze with a splash of low-sodium beef or seafood stock plus a squeeze of lemon instead.
Dairy-free direction: Skip the cream and finish the pan sauce with a bit of stock and a pat of dairy-free butter instead.
Mustard-free direction: Omit the Dijon and add a splash of extra brandy or a pinch of smoked paprika for depth instead.

Serve alongside

Garlic mashed potatoes
Sauteed green beans
Simple arugula salad
Bold Cabernet Sauvignon
Sparkling water with lemon
Dry martini

Serving suggestions only — check pairings for your household's allergens.

Storage & reheating

Refrigerate leftover tuna and sauce separately in sealed containers for up to 1 day.
Serve leftovers cold or at room temperature rather than reheating, since reheating cooks the rare center further.
Freezing is not recommended for either the tuna or the cream-based sauce.

Equipment

Heavy skillet
Sharp chef's knife
Small saucepan for the sauce

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