Tuna braised with cranberries~ port~ & cream
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Tuna braised with cranberries~ port~ & cream
  Tuna    Cranberries    Seafood    Creams  
Last updated 6/12/2012 1:27:50 AM. Recipe ID 62908. Report a problem with this recipe.
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      Title: Tuna braised with cranberries~ port~ & cream
 Categories: Faylen, Seafood
      Yield: 2 Servings
 
      2    Tuna steaks, 6-8 oz each,
           " thick
           -flour to dust the tuna
      3 tb Butter
    1/2 c  Port
      2 tb Finely minced shallots
    1/4 c  Whole cranberry sauce
      2 tb Demi-glaze or brown sauce
           -(see Note.)
           -zest from 1 orange, finely
           -julienned
    1/4 c  Cream
           -Dust tuna steaks lightly
           -with flour.
           -Melt 1/2 the butter over
           -medium-high heat.
 
  Pan-fry the tuna for 1 minutes each side or until brown. Remove the
  fish and increase the heat to high. Deglaze the pan by pouring in the
  port. Add the shallots, cranberry sauce, demiglaze and orange zest
  and bring to a boil.  Reduce the heat to simmer and add cream. Return
  the tuna steaks to braise for 4 minutes. Remove the tuna to dinner
  plates and continue to reduce the sauce for an additional 2-3
  minutes. Swirl in the remaining butter and pour the sauce over the
  tuna. Serves 2. Note: Demi-glaze is a refinement on the brown sauce
  used by professional chefs. It is available in the gourmet section of
  some supermarkets. A quality brown or espagnole sauce, homemade or
  commercial, may be substituted. My note: According to Larousse
  Gastronomique, demi-glaze, espagnole sauce, and brown sauce require a
  lot of work. If you're not a gourmet cook, I'd say it would be
  reasonable to substitute a good-quality beef stock (not bouillon!)
  Chicken stock, if you prefer, would probably work. Just make sure
  it's a low-salt. It looks like the thing these sauces have in common
  is the strong taste of the meat they were made from, and little of
  anything else.
  
  * The Polka Dot Palace BBS  1-201-822-3627  Posted by FAYLEN
 




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Recipe ID 62908 (Apr 03, 2005)

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