Recently, I posted a recipe for Steak au Poivre. One fish that I think acts like a steak is a nice piece of Tuna. So, here is an au poivre recipe with tuna.
4 Sashimi-grade Tuna steaks, 8 ounces each
Kosher Salt to taste
Cracker 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 cup Heavy Cream
Chopped Parsley, for garnish
Season tuna with salt and pepper. Coat the bottom of a heated skillet with olive oil, and sear tuna steaks in skillet for 1 minute on each side. Remove from skillet and keep warm. Deglaze 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. Garnish with chopped parsley.