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Tuna in Red Wine Sauce with Fava Beans A wonderful vegetable to serve with this meal is a buttery puree of Parsnips. To begin this meal, a nice heirloom tomato salad with Truffle oil and Arugala would work very well.
2 cups Fava beans – shelled (see note at end of recipe) 1/2 cup balsamic vinegar 1/2 cup olive oil 1 teaspoon fresh rosemary -- chopped 4 cloves Garlic -- Thinly sliced Lengthwise 4 8 oz Sashimi Grade Tuna steaks at least 1 1/2 " thick 2 cups Pinot Noir or Red Wine 1/2 Shallot -- finely chopped 1 teaspoon Whole black peppercorn 1 cup Chicken stock Remove the Fava Beams from the pod. Bring a medium-size pot of water to a boil and blanch the beans for 1 - 2 minutes. Strain and remove the outer skin, squeezing the bean out of the skin with your fingers. Make the Marinade: In a large bowl, combine the balsamic vinegar, ˝ olive oil, rosemary and garlic. Marinate the tuna 2-3 hours. Make the red wine sauce: In a large saucepan over high heat, combine the wine, shallot and peppercorns. Bring to a boil and reduce to a simmer. Reduce the liquid to 1/3 its' volume. In another pan over medium high heat, reduce the stock by 1/2. Strain the red wine into the chicken stock and continue to reduce until thickened. (about 45 minutes) In a large nonstick skillet over high heat, sear the tuna very quickly, 2-3 minutes on each side. Using a sharp knife, cut the tuna steaks into thin slices on the diagonal across the grain of the fish. In a small skillet, sauté the Fava beans in 1 tbs. of olive oil or butter until tender. To serve, mound 1/2 cup of the Fava beans at the center of each plate. Place the fish on top of the beans. Drizzle the sauce around the edge of the plate and lightly over the tuna. Note: When Fava beans are out of season, a good substitute is frozen Fava Beans which are available at most middle eastern grocery stores in the frozen food section. |
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The Ultimate Party Chef Ted Weiant (323) 851-0564 / (323) 360-5318
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