Grilled Tuna with Red Wine Sauce

Grilled Tuna with Red Wine Sauce

Ingredients

4 Tuna Steaks, each 6oz. Steaks cut thick (1”). It is best to buy a 12oz steak for two. Thin steaks will become too dry.

4 oz Butter - (1 stick)

4T Whipping Cream Heavy

11/2 cup Cabernet Sauvignon

1 Shallot chopped (or 2 T of onion flakes can be substituted)

1/8 tsp Unsweetened Cocoa Powder

Servings: 4

Directions

You will need a blender to do make this sauce (you can also use a hand immersion blender).

Place the wine and the shallots in a small saucepan. Reduce on high heat to 2 oz (4T). Strain the shallots and squeeze the wine out of them with a rubber spatula. Discard shallots. Turn grill on high with the lid closed. Oil and season the tuna with salt and pepper. Place tuna steaks on hot grill (they should sizzle!) for 2 to 3 minutes on each side depending on thickness of steaks. Ideally, they should be medium rare. Well-done tuna will taste very dry. Put the reduction back into the pot, with the whipping cream and half of the butter (2oz). Reheat on low flame until the butter is melted. Immediately warm up the blender bowl by flushing it with hot water. Pour the hot wine mixture into the blender with the remaining unmelted butter and the cocoa powder. Start the blender on low speed, and then increase to medium speed. Blend for 30 seconds. Add salt and pepper to taste. Serve immediately over the tuna.

Recommendations

This entrée will go well with the potato papillote

Notes

Do not reheat the sauce, as reheating will cause the sauce to “break”