Grilled tuna with red wine sauce is a sophisticated dish that perfectly balances the robust flavors of a rich, velvety sauce with the fresh, meaty taste of tuna. The tuna is grilled to perfection, with a slightly charred exterior and a tender, flaky interior. The red wine sauce, infused with shallots, garlic, fresh herbs, and a hint of butter, adds a luxurious and tangy depth to the dish. Served with roasted vegetables, a crisp green salad, or creamy mashed potatoes, this recipe is ideal for dinner parties or when you want to treat yourself to a gourmet meal at home.
Ingredients
- 2 tbsp unstaled butter
- 2 medium shallots (halved)
- 3/4 cup Pinot Noir
- 1/2 cup fish stock or clam juice
- 1/2 cup drained oil-packed sun-dried tomatoes
- 1 garlic clove
- 1/4 cup pitted oil-cured olives
- 2 tbsp extra virgin olive oil (plus more for brushing)
- Kosher salt
- 6 six-ounce tuna stakes (about 1 inch thick)
Instructions
- In a small saucepan, melt the butter. Add the shallots and cook over moderate heat, stirring occasionally, until just starting to soften and brown, about 3 minutes. Add the wine and bring to a boil, then simmer over moderately high heat until reduced to 1/2 cup, about 5 minutes. Add the fish stock and simmer over moderately low heat until the liquid is reduced to 1/2 cup, about 10 minutes; discard the shallots.
- In a food processor, puree the sun-dried tomatoes with the garlic until nearly smooth. Add the olives and pulse until coarse paste forms. Add the 2 tablespoons of olive oil and pulse to incorporate. Scrape the mixture into a medium bowl and whisk in the wine reduction. Season the sauce with salt.
- Preheat a large cast-iron skillet or griddle over high heat. Brush the tuna steaks with olive oil and season generously with salt. Cook over high heat, turning once until lightly browned outside and rare within about 2 minutes total. Transfer to plates and serve with the sauce.
