Seared peppered tuna fish with sharp rhubarb sticks

Method

1. Crush the white peppercorns to a texture slightly larger than milled pepper, then pat this on to just one side of each tuna steak. These can now be chilled while the rhubarb is being prepared and cooked.

2. Melt the butter in a large saucepan and add the rhubarb pieces, 1 tablespoon of the sugar and 6 tablespoons of water. Cover and bring to a gentle simmer, then cook for just a few minutes until tender. Carefully spoon the rhubarb chunks from the liquor and keep to one side.

3. Chop any reserved trimmings into rough small dice and add to the liquor. Bring to a simmer and cook gently for a few minutes, mashing the rhubarb to thicken the liquor. Purée the liquor to thicken (if it is still too loose, simply increase the heat and reduce further). Strain through a sieve, then add ½ teaspoon of vinegar and taste for a sharp acidic bite. The remaining vinegar can be added if needed for a sharper bite and the extra tablespoon of sugar for a slightly sweeter finish.

4. While the syrup is simmering, heat a tablespoon of cooking oil in a frying pan and, once hot, place the tuna fish, peppered-side down, in the pan. Cook for 2 minutes, turn the fillets and add the knob of butter to the pan. Continue to cook for a further 2 minutes, basting frequently with the butter. Season with sea salt.

5. Spoon the warm rhubarb chunks on to warm plates, drizzle with the sharp syrup and present the tuna fish next to them.

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