Peppered Tuna with Red Wine-Wild Mushroom Broth & Garlic Mashed Potatoes

Prep Methods/Techniques: , ,
Cuisine:
Course:
Servings: 4
Description

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
  • Garlic Mashed Potatoes, make them ahead of time and start reheating 30 minutes before serving (see Cook's Notes)
    • Red Wine Reduction (makes 1/2 cup, you will need half for the finished dish, serving 4)
  • 1 small onion, peeled and diced
  • 1 celery stalk, coarsely chopped
  • 6 clove garlic, peeled and coarsely chopped
  • 1 small red bell pepper, chopped
  • 1 tbsp olive oil
  • 2 small tomatoes, chopped
  • 1/4 cup balsamic vinegar
  • 1/4 cup port
  • 1 bottle Cabernet Sauvignon
    • Wild Mushroom Stock
  • 1/4 cup chopped onion
  • 6 clove garlic, peeled and coarsely chopped
  • 1 tbsp unsalted butter
  • 1 tbsp olive oil
  • 1 1/2 lb assorted wild mushrooms, coarsely chopped
  • 3 cup water
    • Red Wine-Wild Mushroom Broth
  • 1 cup Wild Mushroom Stock (above)
  • 1/4 cup Red Wine Reduction (above)
  • 3 tbsp unsalted butter
  • Salt and freshly ground black pepper
    • Tuna
  • 1 12-ounce tuna loin, cut lengthwise into 2 pieces
  • 1 tbsp olive oil
  • 2 tsp coarsely ground black peppercorns
  • 1 1/2 tsp neutral oil such as grapeseed
  • 1 1/2 tsp unsalted butter
  • Salt and freshly ground black pepper
Method
    For the Red Wine Reduction:
  1. 1
    Sauté the onion, celery, garlic and red bell pepper in the olive oil over low heat until completely softened, 15 minutes.
  2. 2
    Add the tomatoes, balsamic vinegar and port and reduce to a glaze.
  3. 3
    Add the wine and slowly reduce by half. Pour through a fine mesh strainer and reduce slowly to about 1/2 cup.
    4. For the Wild Mushroom Broth:
  4. 4
    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.
    5. For the red-wine-mushroom broth:
  5. 5
    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.
    6. Tuna:
  6. 6
    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.
    7. Assembly:
  7. 7
    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.