he fruity and tangy sauce is easy to prepare and complements the fish nicely. You can also broil filet mignons like you would the tuna and serve the sauce with the steaks. The tuna steaks are best served rare, but cook them according to your preference.
- 1 tablespoon Napa Valley organic olive oil
- 2 medium Melissa's organic shallots, chopped
- 1 large clove Melissa's organic garlic, minced
- 1/3 cup dry red wine, such as zinfandel
- 1/3 cup balsamic vinegar
- 2 tablespoons Bonne Maman cherry preserves
- ? cup Big Valley frozen cherries
- 4 4-ounce ahi tuna steaks
- 1/8 teaspoon salt
- ? teaspoon pepper
Heat olive oil over medium heat in a small, heavy saucepan. Add shallots and saut? until soft, but not brown, about 3 minutes. Add garlic and cook 30 seconds. Pour in red wine, vinegar, preserves, and cherries. Turn heat up to medium high and bring sauce to a boil, stirring occasionally. Reduce sauce by half, about 10-12 minutes. It should have a syrupy-thick consistency. Simmer while fish is cooking, if necessary.
Preheat broiler. Wash tuna and pat dry with paper towels. Season one side of the steaks with 1/8 teaspoon salt. Season the same side with 1/8 teaspoon pepper. Turn steaks over and season with remaining pepper. Broil for 2 ? minutes on each side for rare, 3 minutes on each side for medium rare, 3 ? minutes on each side for medium, etc.
Transfer tuna to a serving platter and spoon 2 tablespoons of sauce onto each steak.
Each 4-ounce serving with 2 tablespoons of sauce contains:|