Wine Poached Tuna with Leeks Recipe - How to Make Tuna in White Wine & Butter
"When you think 'poached' you probably think 'salmon', but poaching is great for tuna, also. Done right (meaning very gently) it produces tuna that is juicy and full of flavor. In this dish, the wine, butter, and stock gently infuse the tuna as it poaches, and the tuna in turn flavors the incredible sauce that gets spooned over the finished tuna and the herb-scented rice. The tuna cooks perfectly in the hot stock in only five minutes; be careful not to let it overcook. The stock is reduced before the tuna is cooked in order to intensify the flavor, and then reduced again afterward to create a deep, rich sauce without thickeners. (View the Full Size Photo of Wine Poached Tuna with Leeks)..."
INGREDIENTS
•
1 cup medium grain rice
•
1 1/2 cups water
•
2 tsp Herbes de Provence (see Cook's Note)
•
1/2 tsp salt
•
1 Tbsp full flavored olive oil
•
1 1/2 cups sliced leeks (white part and tender green parts), rinsed
•
1 cup dry white wine
•
1 cup low sodium chicken stock
•
1 cup water
•
2 Tbsp butter
•
1/2 tsp white pepper
•
4 yellowfin tuna medallions (approx 5 oz each)
ADVERTISEMENT