Ingredients
Red Wine Sauce:
- 2 cups red wine
- 1/2 cup honey
- 1/2 cup bonito stock
- 8 shiitake mushrooms, tops scored
- 6 cloves garlic
- 1 teaspoon Japanese red pepper blend (sichimi)
- 1/2 teaspoon black pepper
- 5 to 6 mint leaves
- 1 1/2 cups soy sauce
- 8 stalks asparagus, cut in half, tops reserved and thinly sliced
- 14 ounces tuna loin
- Oil, for sauteeing
- 1 tablespoon butter, to finish sauce
Directions
Combine sauce ingredients in saucepot. Taste. Adjust seasoning if necessary.
Blanch asparagus in lightly salted water. Slice tuna and season with salt and pepper. Roll asparagus with tuna slices and briefly saute in hot oil. Strain the sauce through a chinois. Reserve the shiitakes. Thinly slice the shiitakes, combine with the reserved asparagus tops, and finish the sauce with butter. Add the sauce to the pan and reduce by one third.
Place sauce on plate with asparagus and shiitake mixture in center and tuna on top.
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By batface89
Grand Rapids, MI
on January 19, 2007
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This smelled absolutely delicious. The sauce calls for so much soy sauce. I cut back and used some water instead and also used low sodium soy sauce and it was still extremely salty. Also the tuna was pretty difficult to wrap around the asparagus. I would make this again, but really cut back on the soy sauce some more. I'm sure that will throw off the taste, but the saltiness was over the top.
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