Preparation:
Dust tuna steaks wit some flour.
Melt 1/2 the butter.
Pan-fry the tuna for 1 minutes each side or until brown. Remove the fish and increase the heat to high.
Deglaze the pan by pouring in the port. Add the shallots, cranberry sauce, demi-glaze and orange zest and bring to a boil. Reduce the heat to simmer and add cream. Return the tuna steaks to braise for 4 minutes.
Remove the tuna to dinner plates and continue to reduce the sauce for an additional 2-3 minutes. Swirl in the remaining butter and pour the sauce over the tuna.
Note: Demi-glaze is a refinement on the brown sauce used by professional chefs. It is available in the gourmet section of some supermarkets. A quality brown or espagnole sauce, homemade or commercial, may be substituted.
My note: According to Larousse Gastronomique, demi-glaze, espagnole sauce, and brown sauce require a lot of work. If you're not a gourmet cook, I'd say it would be reasonable to substitute a good-quality beef stock (not bouillon!) Chicken stock, if you prefer, would probably work. Just make sure it's a low-salt. It looks like the thing these sauces have in common is the strong taste of the meat they were made from, and little of anything el |
