• Tommy Centola

Feast of the Seven Fishes: Dish 4 Tuna au Poivre

Tuna is a great way to replace beef in an all seafood meal. Here is a classic steak preparation that is perfect for tuna.


4 tuna steaks (8 ounces each)

Creole seasoning, to taste

Cracked black pepper, to taste

Olive oil, enough to coat the bottom of a large skillet

1 cup brandy

1/2 cup green onions, chopped

2 cups heavy cream

Chopped fresh parsley, for garnish


Season tuna with Creole seasoning and pepper. Coat the bottom of a heated skillet with olive oil, and sear the tuna steaks for 1 minute on each side. Remove from skillet and keep warm. Delgaze hot skillet with brandy, then add green onions. When brandy is reduced almost completely, add heavy cream and reduce to desired consistency. Ladle sauce over tuna and garnish with parsley.


Enjoy!!!


#CreoleandCajunComfortFood


Good Cooking, Good Eating and Good Living!!!

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