Subj : St. Placid 04
To   : All
From : Dave Drum
Date : Thu May 06 2021 17:11:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Placid Guy Tuna 'toutes Saveurs'
 Categories: Fruits, Wine, Breads, Herbs, Seafood
      Yield: 4 Servings
 
      1 tb Golden raisins
    1/3 c  Muscat wine or water
      1 sl White sandwich bread; crust
           - off
      3 tb + 1 ts olive oil; divided
      2 tb Pine nutsp; lightly crushed
    1/3 c  Chopped chives
    1/3 c  Chopped parsley
      1 ts Chopped sage leaves
      1    Shallot, minced
      2 tb White wine
    1/4 c  Whipping cream
      8 tb Butter; in small pieces
      1    (1") piece ginger; peeled,
           - grated
           Salt & pepper
      4    (5 oz ea) tuna fillets; in
           - tournedos 1" X 3" diameter
 
  Soak the raisins in the Muscat for 15 minutes; drain and
  reserve.
  
  Cut the bread into 1/16" cubes. Heat a 10" saute pan and
  add 1 tablespoon olive oil. Add the bread cubes and
  saute for several minutes, then stir in the crushed pine
  nuts. Saute until lightly browned, stirring often.
  
  Stir in the raisins, chives, parsley and sage and season
  lightly with salt. Remove the mixture from the pan and
  keep warm. Set aside.
  
  Wipe out the saute pan and return to the heat. Add 1
  teaspoon olive oil and lightly saute the shallot until
  tender. Add the white wine and cream. Bring to a simmer
  and reduce slightly.
  
  Whisk in the butter, over low heat, several pieces at a
  time, until it is melted and the sauce is slightly
  thickened. Whisk in the grated ginger and season with
  salt and pepper. Keep warm while preparing the tuna.
  
  Sprinkle the tuna lightly with salt and pepper. Heat a
  large saute pan and add 2 tablespoons olive oil. When
  the oil is hot but not smoking add the tuna. Cook 1 1/2
  to 2 minutes then turn over and cook another 1 1/2 to 2
  minutes for medium-rare.
  
  To serve, place a tuna portion on each of four plates
  and spoon the bread mixture over each. Spoon the sauce
  around the tuna.
  
  RECIPE FROM: https://www.latimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Did you expect mere proof to sway my opinion?
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