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GRILLED AHI TUNA WITH SUNDRIED TOMATO-BASIL BEURRE BLANC AND TAPENADE
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Janet Hedstrom, Executive Chef,
Snoqualmie Vineyards
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INGREDIENTS:
8-5 oz. Ahi steaks
Sauce
1 large shallot, minced
2 cloves garlic, minced
2 cups dry white wine
1-1/2 cups champagne vinegar
2 Tbsp. balsamic vinegar
1/2 cup chopped sundried tomatoes
8 oz. unsalted butter, cut into small pieces
2 Tbsp. cream
Salt and pepper to taste
1/4 cup chopped fresh basil
Olive oil
Tapenade
3/4 cup kalamata olives, pitted and drained
1 Tbsp. capers, drained
2 cloves garlic, minced
2 Tbsp. chopped roasted red peppers
2 tsp. chopped Italian parsley
1 tsp. chopped fresh oregano
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DIRECTIONS:
Chop all the tapenade ingredients seperately until very fine and then mix in a small bowl
- OR add the olives, capers, chopped garlic and peppers to a work bowl of a food processor
and pulse until finely chopped and then add the chopped herbs. Set aside until ready to use.
Preheat the grill to medium high while making the sauce. To make the sauce, heat a
saucepan over medium high heat. Add enough olive oil to coat the bottom of the pan,
and add the shallots and garlic. sauté about 1 minute, then add the white wine. Bring to a boil
and then reduce the heat slightly. Reduce the wine by half and then add the champagne vinegar.
Continue cooking until the liquid is reduced to agbout 1/2 cup. Add the sundried tomatoes
and cream. Reduce until slightly thickened and remove from the heat. Whisk in the butter
pieces, a few at at time. If necessary, place over low heat and continue whisking until
all butter is melted. Add salt and pepper to taste. Add the basil just before serving.
Lightly oil the tuna, salt and pepper each side then place on the grill. Cook about 3-4
minutes per side depending on thickness of steak and desired doneness. Remove from the grill
and place on serving plate. To serve, add beurre blanc and some of the tapenade for each steak.
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"I like to serve this with roasted garlic mashed potatoes and fresh asparagus."
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Janet Hedstrom,
Executive Chef
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