Tuna au Poivre w/ Tomato

January 27, 2008

Tuna au Poivre w/ Tomato 

2 Tuna steaks (both about .5lb)
salt/pepper
2 TB butter
1 or 2 shallots minced
1 or garlic cloves minced
1/2 cup red wine (a fruity red Zinfandel is good, but any full red will do)
1 tsp tarragon
1 tomato chopped
—————————————————————
1. Press salt and pepper into the tuna and heat a skillet over med-high heat.
2. Melt 1 TB butter in skillet and preheat the oven to 200F.
3. Sear tuna for 3-4 minutes on each side.  Remove from pan, put on a platter and place in the oven.
4. Melt 1 TB butter in the pan and add shallots and garlic.
5. Saute for a few minutes until fragrant.  Add tomatoes and tarragon.
6. Saute for a few minutes and then add wine.
7. Raise heat to high and stir/scrape for about 5 minutes.
8. Pour mixture over tuna.

(adapted from a recipe in Fish:  A Complete Guide to Buying and Cooking by Mark Bittman.  I love that man.)

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