Tuna "Pepper Steak" with Potato Puree & Green Onion Coulis

We first had this recipe down the Outer Banks one year we stayed at Whalehead Coastwatch. It was suggested by Freixnet Champagne website and that how this became a favorite of ours. There is no champagne in the recipe just suggested serving it with it. Yes I know I made it over instant potatoes but oh well....this could definitely be served to company-- don't over cook your Tuna --depending on thickness less than 2 minute per side--you want a little pink in the middle. It is really a quick meal to put together.

   TUNA                  
4 Yellow fin Tuna Steaks (about 5 oz. each and 3/4" thick)
3 TBS Olive Oil
1/4 C Cracked black pepper (mill in coffee grinder and discard small pieces)
Season steaks with salt and sprinkle black pepper to desired quantity.
**I ground fresh pepper coarsely into a dish then dredged tuna steaks in this.**

Potato Purée: I used instant mashed and made it thinner consistency
4 large Russet baking potatoes (cubed)
4 TBS sweet butter
1 Cup  heavy cream

Cook potatoes in salted water over medium-low heat until soft. Drain well and puree in hand operated food mill. Add boiling cream, butter and season to taste.

Green Onion Coulis:
1 bunch green onion tops
1 C chicken stock
1 TBS sweet butter

1 bunch green onion bottoms (sauteed in 1 Tbsp butter for 10 min. on low heat) Mix all ingredients in blender until smooth. Season to taste.
 
Wait until the oil is very hot, then saute the tuna steak in a non-stick pan on high heat until rare to medium-rare. OR we grilled it high heat-spray grill with Grill PAM then sear it 2 min each side--less if thinner steaks.

They will look like this

Slice tuna steak in 1/2" slices, fan on top of potato purée, and spoon green onion coulis around the steak.