Tuna Steaks with Tarragon Mustard Sauce
Comments: Macadamia nuts complement the mild flavor of tuna and mustard sauce adds zest!
Servings: 4
IngredientsPreparation
  • 2 ounces [56 g] macadamia nuts
  • 1 cup [250 mL] bread crumbs
  • Salt, to taste
  • Ground white pepper, to taste
  • 4 [6 to 8-ounce / 170 to 227-g each] tuna steaks
  • 1 egg, beaten
  • 1/2 cup [125 mL] water
  • 3/4 cup [190 mL] vegetable oil
  • Whole macadamia nuts, toasted
Tarragon Mustard Sauce
  • 3 tablespoons [45 g] unsalted butter
  • 1/2 cup [125 mL] dry white wine
  • 1 teaspoon [5 mL] dried tarragon
  • 2 teaspoons [10 mL] Dijon mustard
  • 1/4 cup [60 mL] heavy cream
  • Salt, to taste
  • Ground white pepper, to taste
  • Chop macadamia nuts; mix together with bread crumbs, salt and pepper into a shallow bowl.
  • Coat tuna steaks with a little of the crumbs mixture.
  • Mix together beaten egg and water into a clean shallow bowl.
  • Dip tuna steaks into egg mixture, then coat with remaining crumbs mixture; set aside.
  • Heat oil into a large skillet.
  • Fry tuna steaks for 10 minutes per inch [2.5 cm] of thickness [do not crowd].
  • Meanwhile, prepare tarragon mustard sauce.
  • Drain tuna steaks onto paper toweling then trasnfer onto a warm serving plate.
  • Serve tuna steaks coated with tarragon mustard sauce, garnished with toasted whole madadamia nuts.
Tarragon Mustard Sauce
  • Melt unsalted butter into a medium saucepan.
  • Stir in dry white wine, tarragon and Dijon mustard.
  • Simmer until reduce by 1/3 to 1/2.
  • Stirring, pour in cream.
  • Simmer for 1 minute.
  • Season with salt and white pepper.