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. Sauté the onion, celery, garlic and red bell pepper in the olive oil over low heat until completely softened, 15 minutes.
  2. Add the tomatoes, balsamic vinegar and port and reduce to a glaze.
  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. 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. 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. 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. 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.