Pepper-Crusted Tuna with Buttermilk Mashed Potatoes
Source: Winston-Salem Journal
Makes 4 servings

1 pound red-skinned potatoes, chopped
2 tuna steaks (about 24 ounces total)
Salt to taste
4 teaspoons black peppercorns, crushed
3/4 cup dry red wine
1 tablespoon oyster sauce
About 3/4 cup buttermilk
10 chives, snipped
Freshly ground black pepper to taste

Place the potatoes in a saucepan, add just enough water to cover and about 1 teaspoon of salt and place over high heat. Cover and cook until the potatoes are tender when pierced with a fork, about 15 minutes.

Meanwhile, heat a skillet over high heat. Season tuna steaks on both sides with salt to taste.Place the peppercorns on a plate. Press both sides of steaks into the peppercorns to coat.Add the tuna to skillet and cook to desired degree of doneness, about 1½ minutes on each side for rare. Transfer steaks to a cutting board, cover with foil and set aside.

Add wine and oyster sauce to skillet, reduce heat to medium-high and cook, stirring occasionally, until sauce reduces somewhat and thickens slightly, 2 to 3 minutes.Remove pan from heat; cover to keep warm.

Drain potatoes, return them to pan and place over medium heat, shaking pan constantly, just until all moisture has evaporated. Remove pan from heat. Add 1/2 cup of the buttermilk, the chives and salt and pepper to taste.

Use a potato masher or a wooden spoon to mash to desired consistency, adding more buttermilk as necessary. Cover pan; set aside.

Slice tuna into 1/2-inch-thick portions. Divide potatoes and tuna evenly among 4 plates; drizzle tuna with the sauce and serve immediately.