Instructions: For peppercorn sauce: Sweat shallots and black pepper in the butter over medium heat. Cover with port and merlot. Reduce until almost all of the wine is cooked out, then add veal stock and green peppercorns. Cook for five minutes more, until sauce thickens. Season with salt. Set sauce aside.

For potatoes: Peel potato and cut into 1 1/2 inch julienne strips, using either a slicing knife or a mandolin equipped with a julienne blade, creating fine, matchstick-like strips. Drop strips into canola oil that has been preheated to 350 degrees. Cook for 1 to 1 1/2 minutes or until potatoes are light brown and crispy. Season with salt. Keep potatoes warm in a medium oven until serving.

For seared tuna: On both sides of the steak, season tuna with sea salt and peppercorns and sprinkle with the thyme. Heat olive oil in a saute pan until very hot. Sear tuna in oil, cooking quickly on both sides (approximately 1 to 1 1/2 minutes per side) so it is evenly browned on the outside and rare on the inside. Remove from the pan to rest and add the watercress to the pan. Season with salt and pepper. Remove from the pan after 1 1/2 minutes.

To assemble: Divide watercress evenly among four plates, placing a mound in the middle of each plate. Slice tuna steaks evenly several times on an angle.

Fan out one steak per plate on top of the watercress. Top with fried julienne potatoes. Ladle peppercorn sauce around the plate. Sprinkle with cracked pink peppercorns for color, if desired.

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