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Pan Seared Ahi Tuna With Roasted Potatoes

Submitted by: Laird Maresch

A hearty meal for a cold night, with the subtle earthy flavor of the green pekoe tea recalling a walk through the woods.

Prep Time: 1 1/2 hours
Serving Size: serves 2
  • Sauce:
  • 3 c. rosé wine
  • 3 c. vegetable stock
  • 1/2 c. vodka
  • 2 tbsp. green pekoe tea leaves
  • 2 tbsp. unsalted butter
  • 3 tbsp. heavy cream
  • Potatoes and fish:
  • 2 tbsp. extra virgin olive oil, divided
  • 2 tbsp. green pekoe tea leaves
  • 1 tbsp. tellicherry peppercorns
  • 8 assorted baby potatoes, halved
  • 2 sweet onions, halved
  • 10 oz. mushrooms, cleaned and sliced
  • 2 tsp. fleur de sel
  • 2 ahi tuna steaks
Combine in a pot the wine, stock, vodka, and 2 tbsp. tea leaves. Simmer on medium-low until reduced to 1 c. , about 1 hour. Run the sauce through a strainer and return to the pot. Add cream and simmer for a couple of min. until it coats the back of a spoon. Turn off heat, add butter, and stir to combine.
Combine and grind together 2 tbsp. green tea leaves and 1 tbsp. peppercorns, into a powder.
While sauce is simmering, put the potatoes, mushrooms, and onions in a bowl and stir to coat with olive oil. Add enough ground pepper and tea to coat the potatoes. Place in a shallow roasting pan and roast at 300°F for 1 hour. Salt to taste.
Bring olive oil to medium heat in a pan. Sprinkle both sides of each tuna steak with ground pepper and tea. Over medium-low heat, pan sear the tuna for 5 min. on each side until browned nicely. Salt to taste.
Place potato mixture on the plate and set the tuna steak on top. Pour sauce over to taste.

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