Ingredients

The following ingredients have 2 Servings
  • 2 tsps black peppercorns
  • 1 tsp white peppercorns
  • 11 ozs Tuna (center piece)
  • 1 stalk Leeks
  • 2 garlic cloves
  • 2 ozs black olives (pitted)
  • 3 sprigs parsley
  • 1 Orange
  • 1.5 Tbsps olive oil
  • salt
  • peppers

Instruction

  • Crush black and white peppercorns in a mortar and put on a plate.
  • Cut tuna lengthwise into 2 cylindrical pieces.
  • Roll tuna pieces in peppercorns to coat.
  • Cut leek diagonally into approximately 1/2-inch slices.
  • Carefully rinse leek slices in several changes of cold water, keeping rounds intact if possible. Remove and drain well.
  • Peel the garlic and thinly slice. Coarsely chop the olives.
  • Rinse the parsley, shake dry, pluck leaves and coarsely chop. Squeeze orange to yield approximately 2/3 cup juice.
  • Heat 1 tablespoon oil in a pan over medium heat. Cook leek and garlic, stirring frequently, until softened, 3 to 4 minutes.
  • Add olives and orange juice and bring to a boil. Cover and cook until slightly reduced, about 3 minutes, then season with salt and pepper.
  • Meanwhile, heat the remaining oil in a skillet. Cook the tuna loins until seared and golden, about 45 seconds per side.
  • Combine parsley and leek mixture and arrange on a plate. Cut tuna into slices, arrange on top, and serve.