Rosemary Seared Tuna

The Palm Restaurant Recipe

4 (6 oz.) pieces ahi (sushi-grade) tuna, about 1 inch thick
3 tablespoons olive oil
fine sea salt and freshly ground black pepper
1/4 cup finely chopped rosemary
3 shallots, finely chopped
1/2 cup red wine
2/3 cup Veal Demiglace (found in gourmet shops)
1 tablespoon unsalted butter, at room temperature
2 green onions, green parts only, finely chopped

Brush both sides of each piece of tuna with olive oil, using about 2 tablespoons, and season with salt and pepper. Spread the rosemary on a plate, and gently press each side of the fish into the herbs so the rosemary adheres.

Heat a large nonstick skillet over medium-high heat, and add the remaining tablespoon of olive oil. When the oil is very hot, add the tuna and sear for about 2 minutes; then turn and sear on the other side, 1 minute more for medium-rare (quite pink in the center). Cook for 1 minute longer if you prefer the fish cooked to medium.

Transfer the tuna to a plate, and add the shallots to the pan. Stir for about 30 seconds, until just beginning to color. Add the wine, and reduce the heat to medium. Simmer until the liquid is almost completely reduced.  Add the Veal Demiglace and simmer, stirring, until reduced by about one-third. The sauce will be quite thick.  Taste for seasoning; then add the butter, and shake the pan vigorously to emulsify the sauce. Remove from the heat, and return the tuna to the pan for about 30 seconds, just to warm through and coat with the sauce.

Transfer the tuna to serving plates, and drizzle with the sauce. Scatter the green onions over the fish and around the edges of the plate, and serve at once. Makes 4 servings.

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