Ingredients

• 1 center cut tuna loin, 2 pounds
• Fleur de sel, to season
• 2 tablespoons coarse ground black peppercorns
• 2 tablespoons coarse ground pink peppercorns
• 2 tablespoons coarse ground coriander
• 1 tablespoon ground cumin
• 1 tablespoon coarse ground Szechwan peppercorns
• 1 tablespoon ancho chile powder
• Canola oil, to cook
• 4 sliced shallots
• 1/2 tablespoon rinsed and chopped fermented black beans
• 1 tablespoon minced ginger
• 1/2 bottle Shiraz
• 1/4 cup heavy cream
• 3/4 pound very cold butter, 1/2-inch dice
• Salt and black pepper, to taste
• Roasted Shiitake And Yukon Gold Potatoes, recipe follows
• Citrus Pea Sprout Salad, recipe follows

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Instructions

1. Cut the loin in 4 equal, thick 'steaks'. Trim off any sinew. On a plate. Mix together all the spices. Season the tuna steaks with salt then dredge them in the spice mix. In a very hot saute pan coated lightly with oil, sear the tuna until it becomes dark brown then flip, about 3 minutes a side. The tuna will still be rare and slightly warmed. Let rest 3 minutes before slicing in half on the bias.
2. For the Black Bean-Shiraz Butter Sauce: In a non-reactive saucepan, add the shallots, black beans, ginger and wine. Bring to a simmer and completely reduce the wine. When wine is gone, add the cream and bring to a simmer. Immediately transfer to a blender and blend at high speed. Add the butter, 1 piece at a time. Season with salt and pepper and check for seasoning. Keep warm in a hot water bath. Plating: On large, round plates, place a mound of potatoes in the center. Top with the tuna and top that with the salad. Place the sauce around the tuna and drizzle with a little vinaigrette.
3. Wine Suggestion: Vin d'Alsace, Haag, Pinot Blanc, 1998