Ingredients
- 1/4 cup cold unsalted butter
- 4 tuna steaks (about 1 1/4 pounds)
- Salt and pepper
- 2 shallots
- Small bunch tarragon
- 2 to 3 sprigs parsley
- 1 cup red wine
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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By FMRox
on November 23, 2011
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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.
By carrieroby
on June 10, 2011
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I completely forgot to add the Tarragon and Parsley and it was still amazing!
By debertin_11826098
Minot, ND
on February 19, 2011
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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!
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