Pepper-seared tuna steak alongside creamy cauliflower mash made without flour or tubers.
BBy Bee
Servings
2
2 piece Tuna steak
1.5 tsp Black pepper, coarsely ground
1.5 tsp Kosher salt
2 tbsp Olive oil
1 piece Cauliflower
3 tbsp Unsalted butter
3 tbsp Heavy cream
2 clove Garlic clove
1 tbsp Fresh chives, finely chopped (garnish)
1 piece Lemon
0.25 tsp White pepper
Calories
783 kcal
Protein
48g
Carbs
23g
Fat
57g
Fiber
8g
Sugar
8g
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Cauliflower Mash
1. Break the cauliflower into florets and bring a large pot of well-salted water to a boil. Add the florets and garlic cloves and cook for 12–14 minutes until very tender and easily pierced with a fork.
2. Drain the cauliflower and garlic thoroughly and return them to the warm pot for 1–2 minutes, shaking occasionally, to steam off any excess moisture — this is key for a non-watery mash.
3. Transfer the drained cauliflower and garlic to a food processor. Add the butter, heavy cream, and white pepper. Blend until completely smooth and velvety, scraping down the sides as needed. Taste and adjust salt. Keep warm.
1.5 tsp Kosher salt,
3 tbsp Unsalted butter,
3 tbsp Heavy cream,
0.2 tsp White pepper
Searing the Tuna
4. Pat the tuna steaks completely dry with paper towels. Season all sides generously with the coarsely ground black pepper and a pinch of kosher salt, pressing the pepper firmly into the surface to adhere.
2 piece Tuna steak,
1.5 tsp Black pepper, coarsely ground,
1.5 tsp Kosher salt
5. Heat a heavy cast-iron or stainless steel skillet over high heat until smoking hot, about 2–3 minutes. Add the olive oil and swirl to coat. Sear the tuna steaks for 60–90 seconds per side — the outside should be deeply crusted and mahogany, while the center remains rare to medium-rare (internal temp around 43–49°C / 110–120°F). Do not move the steaks while searing.
2 piece Tuna steak,
2 tbsp Olive oil
6. Remove the tuna from the pan and rest for 2 minutes, then slice against the grain.
To Serve
7. Spoon a generous mound of cauliflower mash onto each plate. Fan the sliced tuna alongside. Squeeze fresh lemon juice directly over the tuna and garnish with chopped chives.
