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Tuna With Mushroom Confit and Red Wine




Source of Recipe


Chef Eran Marom


List of Ingredients




MUSHROOM CONFIT:

10 cremini mushrooms

10 large cloves garlic, unpeeled

1 shallot, thinly sliced lengthwise

10 stalks thyme

1 cup olive oil

SAUCE:

1/2 cup granulated sugar

1 tbsp butter

10 cardamom pods, crushed

1 shallot, chopped

1/2 cup red wine (preferably merlot)

1/2 cup balsamic vinegar

TUNA:

1/2 tsp each: paprika (preferably Spanish), coriander seeds, salt, pepper, fennel seeds

1/4 tsp brown sugar

Two tuna steaks, about 1-inch thick (each about 8 oz/225 g)

1/ 4 cup reserved olive oil

Recipe



For confit, in small heatproof dish or saucepan over medium high, bring all ingredients just to boil. Bake, covered, in preheated 350F oven 10 minutes. Let stand until ready to use. Discard thyme. Drain, reserving oil and vegetables separately.

For sauce, in small saucepan over medium heat, combine sugar, butter and cardamom. Cook, stirring, until butter melts. Add shallot, wine and vinegar. Cook 25 minutes, stirring occasionally, until sauce thickens and reduces. Strain, discarding solids.

For tuna, in spice grinder, grind paprika, coriander, salt, pepper, fennel and sugar into powder. Rub over both sides of tuna.

Heat medium, heavy skillet over high. Add reserved oil. When hot, add tuna. Sear, about 45 to 60 seconds on each side for rare. Halve each steak.

To serve, divide mushroom confit mixture over two plates. Top each with 2 tuna steak halves. Drizzle each with sauce.

Makes 2 servings.