By Emily Longhurst
For Blount Today
It’s Valentines Day, and time to spoil that special someone with a delicious gourmet meal. I selected this recipe because I love seafood, and tuna is so delicious. A lot of people who do not like seafood still like tuna as it is very meaty, similar to a beef steak, and not very fishy.
Top your tuna with a rich and creamy buerre blanc sauce. Preparing the sauce may be the most time-consuming part of the meal! The reduction takes a little while, but it is worth the wait. I suggest serving the tuna over orzo and topping it with the buerre blanc sauce. I have also included a recipe for Haricot Verts Almondine, which are thin sliced green beans. The recipe calls for skinless almonds. If your almonds are not skinless, you can blanch them to remove the skins. Simply boil the almonds for 1 minute. Then, immediately remove almonds to a bowl of iced water. The skins will slide right off.
Haricot Verts Almondine
(Thin French Green Beans with Almonds)
1/2 pound French green beans
1/4 cup slivered, chopped or sliced, skinless almonds
1 ½ tablespoons sweet almond oil (culinary oil ONLY)
1/2 tablespoon butter
1/8 teaspoon salt
Dash of ground white pepper
Juice of 1/4 lemon
Heat large pot of water to boiling. Meantime, wash and trim ends from beans. Blanche beans in the boiling water for exactly 3 minutes. Promptly remove beans to a bowl of cold water to stop cooking and retain color, which will now be a vivid green.
In a large skillet (cast iron works best), toast almonds over medium-high heat until they are somewhat browned. Do not fully brown them at this point. Turn off heat. Mix together in a bowl oil, butter, salt and dash of white pepper. Pour mixture into hot skillet. Stirring often, cook until the almonds are fully browned.
Reduce heat to medium-low. Add beans, gently turning until well coated with oil/butter mixture and warm to the touch. Squeeze lemon over beans. Remove from skillet and serve immediately.
Seared Tuna with Citrus-Wasabi Beurre Blanc
Citrus-Wasabi Beurre Blanc
2 Tablespoons white wine vinegar
10 fl oz white wine
¼ cup minced shallots
1 Tbsp Wasabi paste, or to taste
½ cup unsalted butter
1 cup heavy cream
¼ cup fresh lemon or lime juice
1 cup fresh orange juice
½ cup chopped fresh tarragon leaves
Salt and white pepper to taste
In a sauce pan, combine white wine, white wine vinegar, shallots, and tarragon. Reduce until the liquid is reduced to about 2-3 tablespoons and syrupy. Add the heavy cream and gently reduce by half. Strain to remove shallots and tarragon.
Mix together in a separate sauce pan, sugar, orange juice and lime or lemon juice. Cook over medium-low heat until reduced and thick and syrupy.
Stir two mixtures together. Over low heat, gradually whisk in butter one cube at a time allowing the mixture to emulsify. Be careful not to let the mixture boil. Add Wasabi to taste.
4 fresh tuna steaks, 1-inch thick
fresh herbs or seasoning
Heat a large skillet to medium-high. Brush tuna steaks with olive oil, and season with herbs or seasoning. Place in the hot skillet, and sear for just a couple of minutes on each side. Be careful not to overcook. Tuna should be served medium-rare or at least with a little pink in the center.
Pour Citrus-Wasabi Beurre Blanc over each steak as you serve.