In
honour of the next Food on Friday (which is all about Rhubarb) I did this Peppered
tuna with sharp rhubarb.
First
I ground up some white peppercorns and Sichuan peppercorns in my mortar and
pestle – about a teaspoon or so.
Then
I patted the pepper mix onto the top and sides of the tuna steaks and put it
into the fridge to chill while I did the rhubarb.
You
cut your rhubarb up into about an inch and a half sticks – if it is stringy
give it a rough peel first. I used about 8 stalks.
Melt
15g of butter in a pot, add the rhubarb, 1 tablespoon of sugar and 5
tablespoons of water. Gently simmer this
until the rhubarb is tender. It won't
take long – maybe 5 minutes. Then to
make it sharp, add a teaspoon or so of good balsamic vinegar. Taste it and get it to your liking by either
adding a touch more vinegar or sugar to get it to your liking.
Then
when that is ready cook the tuna pepper side down in a little oil. Turn it over after a couple of minutes and
then add a knob or 2 of butter into the pan and spoon it over the tuna as the
other side cooks. Sprinkle with a little
salt and serve. I managed to very
slightly overcook this one – I think the hot butter over the top may have
resulted in faster cooking than usual.
The
tuna and the sharp rhubarb worked very well together.
mmm! Looks delicious, I love rhubard I just hardly ever see creative ways to cook with it.
ReplyDeleteMy husband loves both rhubarb and tuna, but I rarely prepare either of them. This dish would be a perfect surprise for him. Thanks!
ReplyDeleteI've never had rhubarb with tuna, it sounds delicious.
ReplyDeletewow, that is a combination I would never have though of!
ReplyDeleteWhat an interesting combination! I love rhubarb and Szechuan pepper, never thought of putting them both into one dish. I would love to try this!
ReplyDeleteI haven't cooked with rhubarb in years! I always overcook the tuna. I'm coming to your house for dinner and I'll bring the hushpuppies:)
ReplyDeleteI've never had tuna with rhubarb either, but why not?
ReplyDeleteI grew up eating rhubarb but my husband...he won't eat it. So sad.
ReplyDeleteInteresting combo! I love rhubarb, so I'd try this. Thanks for sharing with Simple Supper Tuesday.
ReplyDelete