Seared Tuna entree

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Ingredients for Red Wine Reduction

• 2 cup(s) red wine

• 1 cup(s) port

• 1/2 cup(s) sugar, granulated

• 1/4 cup(s) balsamic vinegar

Ingredients for entree

• 1 ea tuna, saku block, 6 oz

• 1 tsp black pepper, coarse ground

• 2 tsp Redfish Seasoning (Paul Prudhomme)

• 2 Tbl canola oil

• 1 Tbl Red Wine Reduction*

• Sautéed kale with a splash of soy sauce


Making sauce:

• In sauce pot, reduce red wine and port together to one fourth of original volume. Boiling wines should be dark with tiny bubbles

• Add sugar and vinegar and cook until just until sugar dissolves, then remove from heat ***sauce should be thick like syrup

Plating Tuna

• Season tuna with spice

• Cook seasoned tuna in oil to rare/med-rare or to your liking

• While tuna is cooking sauté kale in very hot skillet

• Remove tuna from heat

• Add cooked kale to one corner of warm plate

• Slice tuna into 6 bias slices and fan around center of plate

• Drizzle red wine sauce over tuna