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Tuna Steak with Red Wine Reduction Sauce


Tuna Steak With Red Wine Reduction Sauce - We call York Pennsylvania home. We grew up here, we raised our children here and our forever home is located just outside of the city. York is filled with history. Actually, The Articles of the Constitution was founded in York and locals like to credit the town as the first Capital of the United States. York is also home to the Harley Davidson Museum. The town has changed quite a bit since George Washington visited but it still has that historical vibe about it, you can feel it. The down town area has been experiencing a rejuvenation lately, with a new professional baseball team and field, concert series and orchestra performances. It has also added quite a few restaurants lately. One of our favorites is The Left Bank Restaurant. Located in the cultural district of the town it has become a local favorite for business lunches or a nice dinner before taking in a show at the Strand Capital Preforming Arts Center. It is a quaint little place that serves some amazing meals. One of my favorite is a Tuna Steak with Béarnaise Sauce. It is a wonderful twist on Tuna, which is typically grilled with a rub. The Béarnaise sauce was so good, I thought I would try it with a Red Wine Reduction Sauce. Ahhhhh (Angels Singing)! The Reduction sauce was a perfect pairing with the Tuna. Whoever thought to season Tuna Steaks this way – I Love You!

Here is my version of the Tuna Steaks with Red Wine Reduction Sauce!

Enjoy!




Grilled Tuna with Red Wine Reduction Sauce


4 Sushi Grade Tuna Fillets

2 Shallots finely diced

2 garlic gloves –Pressed or minced

½ teaspoon Coriander, Lightly toasted and ground

½ teaspoon fennel seeds, Lightly toasted and ground

2 teaspoons Black Peppercorn

2 tablespoons Evoo

1 tablespoon butter

½ cup Red Wine

2 ½ cups Chicken Broth


Season tuna steaks with salt. Sprinkle with garlic, coriander, fennel and black pepper. Drizzle with olive oil. Rub to coat evenly with spices on both sides. Let marinate at room temperature for 15 minutes (or refrigerate for up to 4 hours and bring to room temperature before cooking).


Make the red wine sauce: Melt butter over medium-high heat and add shallots. Cook, stirring, until lightly browned, about 2 minutes. Add wine and simmer until reduced by half. Add chicken broth and reduce until 1 cup sauce remains, about 10 minutes. Season with salt, set aside and keep warm.


Place tuna steaks on a hot grill or hot wide cast-iron skillet over medium-high heat. Sear Steaks for 2 minutes, until nicely browned. Flip and cook 1 minute more for


3 rare, 2 minutes for medium rare. Arrange tuna on a platter or individual plates.


Spoon wine sauce over each steak. 


I use a coffee mill to ground my herbs and spices.











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