A Tuna Steak topped with a wine reduction sauce, shallots, and wood sorrel sauce with a side of green beans almondine.
This recipe is more process than recipe!
To start, you'll need a tuna steak...and to set your oven to the "keep warm" or lowest setting. Add serving plate/s to warm.
Recipe/Process (serves one, but may be increased)
Thinly sliced shallot, about 10 slices, or as desired
One tuna steak, raw
1/4-cup Sauvignon blanc wine
Prepared sorrel sauce, warmed (see previous post, or URL below)
2 teaspoons extra virgin olive oil
1 teaspoon butter
lemon slice or wedge as garnish
Salt & pepper
In a seasoned or non-stick, 8-inch skillet (or larger for more steaks), saute the sliced shallots on medium heat until just starting to turn golden. Set aside using a slotted spoon to retain as much oil in the pan as possible. Set the shallots on a folded paper towel to drain.
Salt and pepper one side of a tuna steak. If you need to add a bit more olive oil to the pan do so and allow it to heat up. Turn the tuna seasoned side down into the still hot oil of the skillet.
Salt and pepper the upper side of the tuna. Sear on medium-high until golden. Turn and sear the other side until golden. Turn off the burner and allow the pan to cool for about five minutes leaving the tuna in the cooling pan. Add the wine to the skillet and turn heat to a medium-low simmer to poach. When the wine starts to simmer cover the pan tightly with a lid.
Poach the tuna for 7 to 10 minutes (7 for desired inner pinkness, 10 minutes for less pinkness). Remove the tuna to the warmed plate and keep warm in the oven while making the wine reduction sauce.
If needed, simmer the wine until it has reduced by half and slightly thickens. Add butter and stir into the wine to silken the sauce. Taste and add a dash of salt, if needed.
Drizzle the sauce on top of the tuna, add the cooked shallots, a generous dollop of sorrel sauce, and a wedge of lemon for garnish.
The tuna goes nicely with a side of green beans almondine or baked asparagus. If desired, squeeze a bit of the lemon garnish on the vegetables. Enjoy!
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Notes:
Ideally, tuna steaks are served a bit pink in the center.
If you don't want your tuna pink in the center, you may cook it for 12 to 14 minutes. It will be firmer and less moist, but still tasty.
Of course you'll need to increase the ingredients for each additional tuna steak you prepare i.e. four tuna steaks would require one cup of wine, and so on.
Click the link below to access the wood sorrel sauce post which also includes another link to a post containing a variation on the sorrel sauce.
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