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Tuna with Fennel-Pepper Crust and Ginger Beurre Blanc Sauce
Grind the fennel, coriander and peppercorns with a mortar and pestle or in a spice grinder until fine.
Dip tuna in the spice mixture, coating both sides lightly. Heat oil in a non-stick skillet until hot. Saute tuna over medium heat to desired degree of doneness.
To make the Ginger Beurre Blanc Sauce, combine the shallots, vinegars, wine, ginger root and peppercorns in a small pan and reduce over medium heat to 3 tablespoons.
Strain the reduction into a clean pan, pressing hard on the solids to extract the liquid. Over low heat add one tablespoon of butter and whisk constantly until melted. Add another piece and continue in this manner until you've used all the butter. Don't let the sauce get too hot or it will liquefy.
Add julienned pickled ginger and season to taste. Top the tuna with some of the sauce and serve immediately.
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