Tuna Steak with Red Wine Sauce

Total Time:
15 min
Prep:
5 min
Cook:
10 min

Yield:
4 servings

Ingredients
Directions

Cut the butter into cubes and heat 1 tablespoon in a heavy frying pan until foaming. Sprinkle the tuna steaks on each side with salt and pepper, add them to the pan and saute over quite high heat about 2 minutes.

Meanwhile peel and thinly slice the shallots. Turn the steaks and brown the other side, about 1 to 2 minutes longer. Strip the herb leaves from the stems.

Test the steaks in the center with a small knife, cooking them to rare or medium done depending on your taste. Transfer them to a plate, cover and keep them warm. Chop the herbs.

Add the shallots to the pan and saute, stirring, 1 to 2 minutes. Add the red wine and boil rapidly until reduced by about half. Off the heat, whisk in the remaining cubes of butter until it softens and thickens the sauce slightly. Stir in the chopped herbs and taste for seasoning. Transfer the steaks to 4 warmed plates and spoon over the sauce.


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    The tuna was good, but the sauce was not ... felt like it was missing something important. The boldness of the reduced red wine (admittedly, I used Cabernet ... I suggest something milder was too much, and the anise flavor imparted by the tarragon was not a good combo for us. I think I will stay away from this one. 
     
    Maybe I've learned that I just don't like tarragon?
    Tasted fairly good. I think I used TOO much Tarragon. Next time I will reduce. It doesn't say an exact amount and since I didn't have a good idea of the flavor, I used about 2 tablespoons, I think 1 tablespoon of fresh would be better. I also used Italian parsley instead of regular parsley for a different flavor. I used a 2011 Beaujolais as the red wine.
    I completely forgot to add the Tarragon and Parsley and it was still amazing!
    This is my husband's and my favorite tuna recipe ever! We have made it MANY times. Instead of shallots, we use yellow onion. We saute fresh baby portabella mushrooms with the onion. The red wine reduction is wonderful and compliments the tuna so well. Don't skip the tarragon, as I think that is the key ingredient for flavor. After reading other reviews, I might have to try it with white wine, but can't imagine it tasting better than the red. Make sure you don't overcook the tuna...just sear it about 1 1/2-2 minutes per side!
    Made this recipe for my Mom who had never had fresh tuna before and swore she would never eat. She ate a whole tuna steak, it was fabulous!! I did use a nice Riesling instead of red wine. Great, easy, tasty recipe!!
    soooooo easy sooooo fast sooooo gooooooooood!!
     

     
    don't be shy - I was making a smaller amount of tuna, so I halved the sauce recipie - I wish I had made the whole thing - double it even!
     

     
    I think 'small bunch of tarragon' is a little ambiguous - what does that mean really? I minced about equal parts of parsley and tarragon and wound up with about 2 tablespoons of minced herbs - double that too. More tarragon, the better. In fact, if you are a bernaise fan, put even more in the mix.
     

     
    I think this wine sauce recipie is fast, easy, forgiving and terrific. The tarragon and the shallots balance beautifully with the tuna (I like mine medium rare) but I'm already planning to make a special burger too - a little ground sirloin and this wine sauce and you won't miss the fancy $100 steak dinner out.
     

     
    seriously - plan to cook this recipie as SOON AS YOU CAN
    Very easy to make, and quite tasty. I think that I might try with a white wine instead, but it works fine. I made a slight change and used olive oil instead of butter, and that was also fine.
    This is definitely one of our go-to recipes. I too, have used a white wine and it works fine. I like to switch up between the red and white from time to time. Very easy and very impressive for guests!
    This is, like others have said, an excellent and easy to prepare dish. I would make just one change: try it with a white wine instead of red. I have found that a nice riesling works best for it. It still adds a nice grape flavor, and has less chance of overpowering the fish.
    Wonderful, delicious, and easy! I usually blacken my fish and this was a great change. Very flavorful, and restaurant quality. I used yellow onion instead of shallots, and dried parsley and tarragon. I will most definetly make again.
    IT DELICOUS!
    If you have not tried this recipe, I urge you to do so. I couldn't believe how simple yet how delicious it could be. I've made it 3 times already. My husband raves and always wants me to make it when I am not sure what to make for dinner.
    The recipe was very easy and produced a great dish, even using dried herbs.
     

     
    We will work this into our everyday menu.
     

     
    Ross
     
    Charleston, WV
    Wine sauce is a nice compliment. Adds a nice flavor to the fresh tuna without being overbearing.
    This recipe was easy and extremely tasty. I will make it often.
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