More than meats the eye: If you're trying to eat less meat, this recipe is for you

By Wolfgang Puck, Tribune Content Agency on Mar 18, 2020

4 sushi-grade ahi tuna steaks, about 6 ounces (185 g) each

Kosher salt

1/3 cup (85 mL) port

1/4 cup (60 mL) cognac

3/4 cup (185 mL) good-quality low-sodium chicken stock or broth, or vegetable stock or broth, briskly simmered until reduced to about 1/2 cup (125 mL)

2 tablespoons unsalted butter, cut into 3 or 4 pieces

2 teaspoons bottled green peppercorns, drained

Put the peppercorns in a small sealable food storage bag. Seal the bag, squeezing out any air. Place the bag flat on a work surface. With a meat mallet or the bottom of a heavy skillet, press down on the peppercorns to crack them into coarse pieces.

Season the tuna steaks lightly on both sides with salt. Pour the cracked peppercorns onto a large plate or a sheet of wax paper and press each steak into the pepper, turning to coat both sides evenly.

In a small saucepan, combine the port and cognac. Place the pan over medium-high heat and simmer briskly, stirring occasionally, until the liquid reduces to only about 2 tablespoons. Pour in the reduced stock or broth and continue simmering until the mixture thickens to a consistency thick enough to coat the back of a spoon.

Remove the pan from the heat and briskly whisk the butter a piece at a time into the reduced liquid. Adjust the seasoning to taste with a little more salt, if needed. Cover the pan and keep warm.

Heat a nonstick skillet large enough to hold the 4 tuna steaks in a single layer over high heat. Add the tuna to the hot skillet and sear on both sides until rare to medium-rare, 45 seconds to 1 minute.

To serve, cut each tuna steak crosswise into slices 1/2 inch (12 mm) thick. Spoon the sauce in the center of four warmed serving plates and arrange the tuna slices on top, overlapping them slightly. Garnish with green peppercorns. Serve immediately.