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Seared Tuna Steaks with Green Peppercorn Sauce

2 x Approx 5; 6 oz tuna steaks 1; 1-1/4" thick
2 tb Butter
1 tb Olive oil
1/4 x Lemon, juice from
10 x Green peppercorns
2 x Shallots, minced
1/8 ts Black pepper, fresh, finely ground
1/8 ts Salt, kosher

Cook the Tuna Steaks quickly over a hot fire about 90 seconds - 2 minutes per side. The object is to cook the outside leaving the inside somewhat pink or "rare." Crush the green peppercorns with the back of a spoon and set aside. Warm a sauce pan and add the oil and butter. When warm, add the shallots and peppercorns and saute gently. After about 5 minutes add the remaining ingredients. Time the completion of the sauce with the completion of the fish. Remember that hot fish can continue cooking if it sits. Pour the sauce across the fish or lay the fish in a "bed" of sauce.

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