Recipe courtesy of Aspen Culinary Cooking School
Tuna and Asparagus in Red Wine Sauce
- Yield: 2 servings
Ingredients
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.