Seared Peppered Tuna with Pickled Cucumber

Seared Peppered Tuna with Pickled Cucumber

Serves 8

Chef Paul Teal  taught me this recipe. I love that it’s equal parts elegance and simplicity- the best formula for any hors d’oeuvres. Speaking of simplicity- he also taught me the importance of understated presentation.  When we were catering partners, I proudly showed him a parsley-laden hors d ‘oeuvres tray that I had assembled. His response was “It looks like bloody Central Park”. He was right.  Use lots of restraint when garnishing.

Prep time: 30 minutes
Make ahead: The tuna can be seared several hours in advance; refrigerate until ready to slice and serve. The cucumber can be pickled several hours in advance; refrigerate until ready to serve.

Tip: For a different look, dice the seared tuna and serve it in cucumber cups.

1 pound tuna, without skin, cut 1- inch thick 

Coarsely ground black pepper, as needed to coat
 

Pickled Cucumber:
¼ cup sugar
¼  cup salt
1/2 cup white vinegar

2 cucumbers, peeled and very thinly sliced 

Tuna: Cut the tuna into equal sized "logs". Roll and press each log in black pepper.  Sear on all sides in a very hot pan; immediately refrigerate to cool.  The inside should still be very rare.

Pickled Cucumber: In a medium bowl whisk together the sugar and salt; stir in the cucumber slices. Let stand for 20 minutes.  Drain; add the vinegar.  When ready to serve remove cucumber slices with a slotted spoon.

To Serve: Slice the tuna in ½-inch thick slices; top each with a piece of pickled cucumber. Serve immediately.