Spice Crusted Tuna Chateaubriand, Creamed Nettles & Bordelaise Sauce Recipe

Prepare and season tuna

Pat the tuna loin dry with paper towels. Lightly score the top surface with shallow diagonal cuts to help the crust adhere. In a small bowl combine sea salt, black pepper, ground coriander, ground cumin, smoked paprika and cracked pink peppercorns. Rub the tuna all over with 1 tablespoon olive oil, then press the spice mixture onto all sides of the loin, ensuring an even, thin crust.

Sear the tuna

Heat a heavy skillet (preferably cast-iron) over high heat until just smoking. Add the remaining 1 tablespoon olive oil and 1 tablespoon unsalted butter. When butter foams and oil shimmers, add the tuna loin. Sear without moving for 60–75 seconds to form a dark crust, then rotate to sear the next side for another 60–75 seconds. Total searing time should produce a strongly crusted exterior and an interior rare to medium-rare. Adjust time ±15 seconds depending on loin thickness and preferred doneness.

Rest and slice

Transfer the seared tuna to a cutting board and let rest 5 minutes (carryover heat will slightly cook the center). Using a very sharp knife, slice into 2–3 cm thick medallions (chateaubriand-style). Keep warm while finishing sauces and creamed nettles.

Blanch and shock nettles (if using fresh nettles)

Bring a medium pot of salted water to a rolling boil. Wearing gloves, add the nettle tops and blanch for 30–45 seconds until wilted and bright green. Immediately transfer to an ice bath to stop cooking. Drain well and squeeze out excess water, then roughly chop. (If using spinach, wilt in a skillet for 30–45 seconds and chop.)

Sweat aromatics

In a sauté pan over medium heat melt 1 tablespoon unsalted butter. Add minced shallot and cook gently for 2–3 minutes until translucent but not browned. Add minced garlic and cook 30 seconds until fragrant.

Finish cream

Add the blanched, chopped nettles to the pan and stir to combine. Pour in the cream and milk, bring to a gentle simmer and cook 2–3 minutes to thicken slightly. Remove from heat, season with nutmeg, salt, pepper and lemon juice. Taste and adjust seasoning. Keep warm on very low heat; if it thickens too much, loosen with a splash of milk.

Reduce wine with aromatics

In a small saucepan combine the red wine, minced shallots, thyme sprigs and bay leaf. Bring to a gentle boil and reduce over medium-high heat until the liquid is reduced to about 3–4 tablespoons (roughly 12–15 minutes). Skim any foam intermittently.

Add demi-glace and finish

Remove thyme sprigs and bay leaf. Add the beef or veal demi-glace to the reduced wine and simmer gently until the sauce is glossy and coats the back of a spoon, about 4–6 minutes. Remove from heat and whisk in the cold cubed butter a few pieces at a time to emulsify and add silkiness. Season with salt and pepper to taste. Keep warm; if sauce firms, rewarm gently while whisking.

Rewarm creamed nettles briefly if necessary. Place a spoonful of creamed nettles in the center of each warmed plate, arrange two or three slices of spice-crusted tuna on top or beside the nettles to present like a chateaubriand. Spoon warm bordelaise sauce alongside or lightly over the tuna (avoid drowning the spice crust).

Finish with a drizzle of extra-virgin olive oil over microgreens or baby watercress and place a small handful beside the tuna for freshness. Garnish plates with a lemon wedge and serve immediately.