Recipes
Photo by Christophor Cavalieri
Peppercorn Tuna on Kung Pao Bok Choy Fondue
Makes 4 appetizer portions
Ingredients
1 pristine center cut piece of tuna, skin off, about 12 ounces, preferably a log
1/4 cup coarsely cracked black, red, pink and green peppercorns
2 small heads bok choy, halved, cored, washed and spun dry
1/4 cup Kung Pao Sauce
2 tablespoons butter
Kosher salt to taste
Grapeseed or canola oil for cooking
Directions
Pat tuna dry with paper towel. Season tuna with salt and press into plate of mixed peppercorns. In a large saute pan over high heat coated lightly with oil, sear the tuna on all sides, about 30 seconds a side to keep it very rare. This may be done in advance and kept in the fridge. Slice stalks of bok choy into 1/4-inch slices, leaving leaves in fairly large pieces. In a second saute pan coated lightly with oil over high heat, add bok choy and cook for 2-3 minutes. Add Kung Pao Sauce and melt the bok choy. Add butter and stir into sauce; check for flavor and season if necessary. To serve, using a very sharp knife, slice tuna into about 1/4-inch slices and shingle on top of a small pile of the bok choy. Drizzle extra Kung Pao Sauce on tuna.
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