Tuna and Asparagus in Red Wine Sauce

2 servings
  • 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
  • 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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