4 tablespoons olive oil, divided
2 large carrots, sliced lengthwise into very thin strips
2 large zucchini, sliced lengthwise into very thin strips
Salt and pepper
1 tuna steak (1 pound)
3 onions, cut into thin wedges
2 cloves garlic, minced
1 teaspoon fresh ginger, peeled and minced
1 cup white wine
¼ cup white vinegar
4 black peppercorns
Heat 2 tablespoons oil in the pressure cooker over medium heat and saute the carrot and zucchini strips. Season lightly with salt. Remove from the cooker and keep warm.
Season the tuna steak on both sides with salt and pepper.
Heat the remaining oil in the pressure cooker and gently saute onions, garlic, ginger and peppercorns. Place the tuna steak on top, pour the wine and vinegar over. Cover, lock lid in place and bring to high pressure. Stabilize pressure and cook 3 minutes. Quickly release pressure.
Take the tuna steak out of the pressure cooker. Cut in pieces, arrange the pieces on a platter. Cook the sauce with the lid off a few minutes to thicken it.
Serve the tuna steak, still warm, accompanied by the vegetables and dressed with the sauce. Serve over a bed of shredded Napa cabbage, if desired.
"Pressure Cooking for Every Occasion" by Fagor America (2006)