02-23-2007, 04:20 AM
Ingredients :
1 cup red wine
1/4 cup red wine vinegar
1 tsp Dijon mustard
2 x finely-minced shallots - (abt 1/4 cup)
Salt to taste
Freshly-ground black pepper to taste
1 tsp fresh thyme leaves
1 whl clove
4 tbl butter
8 x tuna steaks, 1/2" thick - (3 oz ea)
1 cup stemmed arugula leaves - (tightly packed)
Method :
Bring wine, vinegar, mustard, shallots, salt and pepper to taste, thyme and clove to boil in covered 9-inch heavy non-reactive skillet. Immediately reduce heat to low and arrange tuna in overlapping circular pattern in skillet. Replace lid and simmer 1 minute.
Remove from heat, add butter to skillet and arrange arugula on top of fish. Steep off heat, covered, 6 minutes.
To serve, arrange small mounds of arugula on 4 plates, place 2 pieces of tuna on each mound and pour sauce around.
This recipe yields 4 servings.
1 cup red wine
1/4 cup red wine vinegar
1 tsp Dijon mustard
2 x finely-minced shallots - (abt 1/4 cup)
Salt to taste
Freshly-ground black pepper to taste
1 tsp fresh thyme leaves
1 whl clove
4 tbl butter
8 x tuna steaks, 1/2" thick - (3 oz ea)
1 cup stemmed arugula leaves - (tightly packed)
Method :
Bring wine, vinegar, mustard, shallots, salt and pepper to taste, thyme and clove to boil in covered 9-inch heavy non-reactive skillet. Immediately reduce heat to low and arrange tuna in overlapping circular pattern in skillet. Replace lid and simmer 1 minute.
Remove from heat, add butter to skillet and arrange arugula on top of fish. Steep off heat, covered, 6 minutes.
To serve, arrange small mounds of arugula on 4 plates, place 2 pieces of tuna on each mound and pour sauce around.
This recipe yields 4 servings.