Tuna Au Poivre on Wilted Pak Choi
A community recipe by TimBris83Not tested or verified by Nigella.com
Introduction
This is a delicious recipe I adapted from a dish seved in a Bristol restaurant called severnshed. I serve this as a starter dish but you can simply increase the quantities for a main course.
This is a delicious recipe I adapted from a dish seved in a Bristol restaurant called severnshed. I serve this as a starter dish but you can simply increase the quantities for a main course.
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Ingredients
Serves: 4
- 2 tuna steaks (fresh)
- 2 tablespoons black peppercorns
- pak choi (2 heads - torn up)
- 1 tablespoon vegetable oil (or groundnut oil)
- 3 dashes soy sauce
- 1 sprinkling of sesame oil
- 2 shallots (finely chopped)
- 1 tablespoon butter
- black pepper (freshly milled - peppercorns in brine)
- 1 splash of brandy (a good glug)
- 2 tablespoons double cream
- 2 tuna steaks (fresh)
- 2 tablespoons black peppercorns
- baby bok choy (2 heads - torn up)
- 1 tablespoon vegetable oil (or groundnut oil)
- 3 dashes soy sauce
- 1 sprinkling of asian sesame oil
- 2 shallots (finely chopped)
- 1 tablespoon butter
- black pepper (freshly milled - peppercorns in brine)
- 1 splash of brandy (a good glug)
- 2 tablespoons heavy cream
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Method
Tuna Au Poivre on Wilted Pak Choi is a community recipe submitted by TimBris83 and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
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