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Seared Tuna With Port and Figs

great tasting fish in Avon CT

Ingredients

• 1/2 onion, chopped

• 2 tablespoons olive oil

• 1 1/2 cups tawny port wine

• 6 fresh thyme sprigs

• 1/2 cup undiluted canned beef consommé

• 1/2 cup dried figs, quartered

• 1/2 teaspoon cornstarch

• 1 teaspoon balsamic vinegar

• 2 pounds tuna steak (1 inch or thicker), cut into 4 portions

• kosher or sea salt

• freshly ground black pepper vegetable oil

Instructions

Cook the onion in the oil in a medium saucepan over low heat until softened. Add the port and 3 thyme sprigs and boil until it is reduced to 1⁄2 to 3⁄4 cup liquid. Strain the mixture through a sieve set over a bowl, pressing hard on the solids. Return the liquid to the saucepan.

Add the consommé, the figs, and the remaining 3 thyme sprigs and simmer gently for 5 minutes. In a small cup, stir together the cornstarch and vinegar until smooth and whisk into the sauce. Simmer the sauce, stirring, for 2 minutes more, then remove from heat.

Season the tuna with salt and pepper and coat lightly with vegetable oil. Heat a heavy skillet over moderately high heat until very hot. Sear the tuna for about 3 minutes on each side to cook rare to medium rare.

Reheat the sauce while the tuna is cooking. Serve the tuna immediately, topped with the sauce.

NOTE: The sauce can be made 1 day in advance, kept covered and refrigerated.

Serves 4

Thanks to Leslie Glover Pendleton for this recipe

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