Grilled Tuna With Green Peppercorn Sauce And Ginger Glazed Carrot

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  • 1 tablespoon(s) brown sugar
  • 1 tablespoon(s) butter
  • 1 pound(s) Carrots peeled and cut diagonally into thin slices
  • 1 cup(s) chicken broth or fish broth
  • 3/4 cup(s) dry white wine
  • 1 tablespoon(s) freeze dried or brine cured green peppercorns crushed or chopped
  • freshly ground black pepper
  • freshly ground black pepper
  • 1/4 teaspoon(s) grated fresh ginger
  • 1/2 cup(s) heavy cream
  • 1 tablespoon(s) olive oil divided
  • 1/4 teaspoon(s) salt
  • 1/4 teaspoon(s) salt
  • 1 shallot minced
  • 4 tuna steaks 1/2 each


  1. Place carrots in a medium saucepan. Add enough water to cover, bring to a boil and cook until carrots are tender, about 5 minutes. Drain.

  2. In the same saucepan, combine butter and ginger and cook over medium heat, stirring frequently, 2 minutes. Stir in sugar, 1/4 teaspoon salt, and pinch of pepper. Add carrots and cook 1 minute more, until carrots are glazed. Cover and keep warm.

  3. Sprinkle tuna with salt and pepper. Heat 2 teaspoons oil in a grill pan over medium heat for 1 minute. Add tuna and grill until almost cooked through, about 3 minutes per side. Transfer fish to a platter and cover with foil to keep warm.

  4. In a large nonstick skillet, heat remaining oil over medium heat. Add shallot and cook, stirring for 30 seconds. Add wine and cook until reduced to 1/4 cup, about 5 minutes. Add broth and cook until mixture reduces to 1 cup, about 5 minutes more.

  5. Pour in heavy cream and continue cooking until liquid is reduced again to 1 cup. Stir in peppercorns and juice that has accumulated from fish. Pour sauce over fish and serve immediately with carrots.

  6. Nutrition facts per serving: calories: 525 total fat: 28g saturated fat: 12g cholesterol: 125mg sodium: 796mg carbohydrate: 17g fiber: 3g protein: 50g
January 2010

This recipe is a personal recipe added by JDRichardson and has not been tested or endorsed by MyRecipes.

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