Peppered Tuna Steak - white bread

Method

• Place the day-old bread in the bowl of a food processor fitted with a metal blade and process into fine crumbs.
• Combine the pepper and bread crumbs on a plate large enough for dredging the tuna steaks.
• Allow the tuna to come to room temperature just prior to cooking.
• This will ensure that the center of the steaks are warmed, not overcooked, and yet not icy cold.
• Lightly season the steaks with salt, then dredge them in the bread crumb mixture.
• Coat the tuna uniformly on all sides, pressing the coating in with your fingertips so that it adheres evenly.
• Heat the oil in a heavy-bottomed skillet over medium heat until hot enough to brown a sprinkling of test crumbs.
• Add the fish steaks, being careful not to overcrowd them.
• Sear to form a crusty exterior on all sides, cooking approximately 3 minutes on each side, turning them to avoid burning.
• Remember that they will cook to medium rare in about 6 to 8 minutes.
• A gentle poke with your index finger at the center is a good way to judge doneness: The softer the interior feels, the rarer it is; the firmer, the more well done.
• When the steaks have cooked to your preference, remove them from the skillet with a slotted spatula and keep them warm--but not hot, or they will overcook.
• Add the shallots to the skillet, return to the heat, and quickly saute them until they begin to brown.
• Deglaze the pan with the wine, allowing it to reduce until nearly dry before adding the stock.
• Bring to a boil and reduce by half.
• The entire sauce-making process takes only a few moments.
• Pour the shallot sauce over the tuna steaks and serve quickly.
• Accompany with Tomato and Zucchini Gratin