Thon En Chartreuse Tuna With Vegetables And Wine Recipes

GRILLED TUNA WITH RED WINE, CAPER, AND OLIVE SAUCE/THON GRILLE' AU JUS DE RAITO

Steps:

• 1. Brush the tuna steaks on both sides with the oil and season with salt and pepper. Place in a baking dish, cover, and let marinate, in the refrigerator, for 30 minutes.2. Preheat the grill to high.3. While the steaks marinate, prepare the raïto. Heat 3 tablespoons of the oil in a large saucepan over medium-high heat. Add the onion and garlic and cook until golden brown, about 5 minutes. Add the tomato and cook for 2 minutes. Stir in the wine, tomato paste, thyme, bay leaf, olives, and capers and bring to a boil. Reduce the heat to medium and simmer briskly until the mixture is reduced by half, about 10 minutes.4. Remove the sauce from the heat and discard the thyme sprig and bay leaf. Whisk in the remaining oil and salt and pepper the mixture should be highly seasoned (see Note). Cover and keep the sauce warm.5. When ready to cook, oil the grill grate. Arrange the steaks, facing in the same direction, on the hot grate and grill until cooked to taste, 3 to 4 minutes per side for medium rare, turning over carefully with a long spatula. For an attractive crosshatch of grill marks, rotate the steaks 90 degrees after the first 2 minutes on each side.6. Transfer the steaks to serving plates or a platter and serve immediately, with the sauce spooned on top.Serves 4Note: Chef Guillet likes the refinement of puréeing the sauce in a blender, adding the olives and capers at the end instead of before the sauce is reduced he returns the sauce to the pan just to heat the olives and capers through. Being a robust sort of guy, I like the gutsiness of an unstrained sauce, but purée it, if you so fancy.

THON EN SALADE (SWISS TUNA SALAD PLATE)

Steps:

• Mash tuna with a fork.
• Add 3 tablespoons mayonnaise and mix well.
• Mound tuna mixture in the center of a serving platter.
• Surround tuna with lettuce, tomatoes, olives and eggs.
• Combine remaining mayonnaise with garlic and mix well.
• Strain.
• Mix in paprika.
• Pour mayonnaise mixture over tuna.
• Garnish with parsley.

THON EN CHARTREUSE (TUNA WITH VEGETABLES AND WINE)

Steps:

• Fill a large, wide saute pan 3/4 full with water, add the lemon juice, and bring to a boil. Blanch tuna in the boiling water for about 4 to 5 minutes. Drain and place tuna on a cutting board. Make small slits in the tuna and push the anchovy strips into them.
• Heat the olive oil over medium heat in a large heavy saute pan. Once oil begins to shimmer, add the onions and carrots and saute for 5 minutes. Add the tuna, cover, and cook over low heat for about 10 minutes.
• Add the garlic, lettuce and sorrel (if using). Season to taste with salt and pepper. Cover pan again and continue to cook over low heat for 10 minutes. The lettuce should exude some water, but check the veggies periodically to make sure they aren't sticking.
• Once the lettuce water has been absorbed, add the wine. Cover and simmer over low heat until the fish is done, basting occasionally. This should take about 15 more minutes.
• Carefully remove the tuna from the pan with a large spatula and place on a warmed serving platter. Place the cooked veggies around the tuna and serve immediately.