Peppered Tuna with Red Wine-Wild Mushroom Broth & Garlic Mashed Potatoes
Tara's Notes
This is a lot, but very impressive. If you make the components over several days, the whole dish comes together pretty quickly. The red wine reduction alone is worth preparing as a sauce for grilled red meat.
Ingredients
Red Wine Reduction (makes 1/2 cup, you will need half for the finished dish, serving 4)
Wild Mushroom Stock
Red Wine-Wild Mushroom Broth
Tuna
Method
For the Red Wine Reduction:
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Sauté the onion, celery, garlic and red bell pepper in the olive oil over low heat until completely softened, 15 minutes.
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Add the tomatoes, balsamic vinegar and port and reduce to a glaze.
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Add the wine and slowly reduce by half. Pour through a fine mesh strainer and reduce slowly to about 1/2 cup.
For the Wild Mushroom Broth:
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Sweat the onions and garlic in the butter and olive oil until they just begin to caramelize. Add the mushrooms and sauté over medium heat for 6 to 8 minutes until they are just softened. Add the water and simmer for 25 minutes, skimming away any fat along the way. Strain through a fine strainer and slowly reduce to 1 cup.
For the red-wine-mushroom broth:
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Combine the Wild Mushroom Stock and Red Wine Reduction in a small saucepan and bring to a boil. Whisk in the butter and season with salt and pepper. Rewarm just before serving.
Tuna:
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Rub the tuna with the olive oil and coat it with the ground peppercorns. Heat the oil and butter in a medium sauté pan over medium-high heat and sauté the tuna on all sides for 3 to 5 minutes total. The tuna should still be quite raw.
Assembly:
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Everything (potatoes, broth, tuna) should be warm. Cut the tuna into 16 even slices. Mound some mashed potatoes in each bowl and arrange 4 slices tuna on top. Spoon 1/4 cup of the Red Wine-Wild Mushroom Broth around the potatoes. Serve.
Cook's Notes
Find the recipe for Garlic Mashed Potatoes here.
Advance Prep
Make the Wild Mushroom Stock and the Red Wine Reduction a day ahead of time. When it comes time for final prep, have the oven warmed to 150°F so that all the parts of the recipe can be kept warm. The serving bowls should be warmed too.