Combine in a pot the wine, stock, vodka, and 2 tbsp. tea leaves. Simmer on medium-low until reduced to 1 c. , about 1 hour. Run the sauce through a strainer and return to the pot. Add cream and simmer for a couple of min. until it coats the back of a spoon. Turn off heat, add butter, and stir to combine.

Combine and grind together 2 tbsp. green tea leaves and 1 tbsp. peppercorns, into a powder.

While sauce is simmering, put the potatoes, mushrooms, and onions in a bowl and stir to coat with olive oil. Add enough ground pepper and tea to coat the potatoes. Place in a shallow roasting pan and roast at 300°F for 1 hour. Salt to taste.

Bring olive oil to medium heat in a pan. Sprinkle both sides of each tuna steak with ground pepper and tea. Over medium-low heat, pan sear the tuna for 5 min. on each side until browned nicely. Salt to taste.

Place potato mixture on the plate and set the tuna steak on top. Pour sauce over to taste.