4 Reviews of Tuna Au Poivre (Tuna With Ground Black Pepper)

From: Chef Joe McCormack

On Jan 28, 2007

Very nice way to cook Tunam, especially during the winter when the Barbagúe is not available.

From: nyxie

On Mar 12, 2007

Nice simple dish for a weeknight. The tuna does get a nice pepper crust to it and the shallot/wine mixture complements. I added some mushrooms with the wine to give the dish a little extra something. I served it over brown rice but I imagine most rices, or even couscous would be lovely.

From: davidsaxe

On Nov 10, 2008

I came across this recipe a couple of years ago, and it is great! I basically quadruple the amount of shallots, and use a little more butter than the recipe calls for, but it always gets rave reviews!

From: Chef #339726

On Dec 30, 2008