Here's a quick Friday fish recipe that can't be messed up.
The What:
2 4/5oz portions of sushi grade Ahi Tuna
2 cups Crofut Frontenac wine
1 Tbs Balsamic
1 Tbs butter
2 Tbs olive oil
1 Tbs chopped parsley
2 large Portabello mushrooms
Sea Salt
The How:
Part1:Frontenac Reduction
In saucepan, add two cups Frontenac and Balsamic over medium heat. Let reduce to roughly half a cup (should take about twenty minutes). Meanwhile, complete the steps below. Once reduced, simmer until ready to plat your tuna.
Part2: The Mushrooms
Wash Portabello mushrooms and slice thin. Chop fresh parsley.
In sauté pan, melt butter over medium high heat. Toss in mushroom and parsley. Brown mushrooms on each side adding a little sea salt to the mushroom. Once browned, take off heat.
Part3: The Ahi
Salt & Pepper the Ahi evenly on each side. In sauté pan, heat olive oil to medium high heat. Carefully add Ahi to oil with tongs and sear for roughly one minute.*** Turn Fish to sear opposite side for the same amount of time. (You can sear to whatever desired temperature. I prefer mine rare)
*** Searing the Ahi depends on two things, the thickness of the cut and of course your desired doneness. One minute is roughly rare to medium rare doneness
-Richard
