Wild Pacific Yellowfin Recipe

Prep and cook potatoes

Place peeled, cubed potatoes in a large pot and cover with cold water (about 1.6 L). Add 1 tablespoon kosher salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are tender when pierced with a fork, 12–15 minutes.

Drain and steam-dry

Drain potatoes in a colander and return to the still-warm pot. Place pot back on the stove over low heat for 1–2 minutes to evaporate excess moisture, shaking the pot occasionally.

Mash and finish

Warm the milk and 4 tablespoons butter together until butter is melted (microwave or small saucepan). Mash potatoes with a potato masher or ricer until mostly smooth. Gradually add the warm milk-butter mixture and mash to desired consistency. Season with 1 teaspoon cracked black pepper and additional salt to taste. Stir in 2 tablespoons minced chives if using. Keep warm while you cook the fish and make the sauce.

Sauté shallot and reduce

In a medium skillet over medium heat, melt 2 tablespoons butter. Add the finely minced shallot and sauté until softened and translucent, about 2–3 minutes, without browning.

Deglaze and add peppercorns

Pour in 60 ml dry white wine to deglaze the pan, scraping any fond. Add the lightly crushed green peppercorns and simmer until wine is reduced by about half, 2–3 minutes.

Add stock and cream

Add 120 ml stock and bring to a gentle simmer. Reduce by approximately one-third, 2–3 minutes. Lower the heat and stir in 120 ml heavy cream, 1 teaspoon Dijon mustard and 1 teaspoon Worcestershire sauce. Simmer gently until sauce thickens enough to coat the back of a spoon, 3–5 minutes.

Finish seasoning

Taste and season with salt and freshly ground black pepper to taste. Keep warm on the lowest heat, stirring occasionally. If sauce becomes too thick, loosen with a splash (1–2 tbsp) of stock or water.

Bring fish to room temperature and season

Pat the yellowfin tuna steaks dry with paper towels and let sit at room temperature for 10–15 minutes. Season both sides with 1 teaspoon kosher salt and 1 teaspoon freshly ground black pepper.

Sear the tuna

Heat a large heavy skillet or cast-iron pan over high heat until very hot. Add 2 tablespoons neutral oil and 1 tablespoon butter. When fat is shimmering and butter is foaming, add the tuna steaks. Sear undisturbed for 1.5–2 minutes for rare (longer, 3–4 minutes per side for medium), then flip and sear the second side for the same time. Aim for a nicely browned crust and still-pink center. Remove tuna to a cutting board and let rest for 2 minutes.

Slice and hold

Slice the tuna steaks against the grain into 1/2-inch slices if serving family-style, or leave whole. Keep warm for plating.

Spoon a generous portion of mashed potatoes (about 3/4 to 1 cup per serving) onto warmed plates.

Place a seared yellowfin steak or several slices on top or beside the mash. Spoon 2–3 tablespoons peppercorn sauce over the fish and a little onto the potatoes.

Garnish with lemon wedge and extra minced chives. Serve immediately.