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
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.