Tuna Braised with Cranberries, Port, & Cream

This is the kind of dish that makes someone across the table fall a little more in love with you.

Tuna steaks get a quick, hard sear to lock in that meaty richness, then braise briefly in a sauce that’s pure indulgence: port wine, whole cranberry sauce, minced shallots, orange zest, and cream, all reduced into a glossy, ruby-hued glaze.

A swirl of cold butter at the end gives the sauce a silky finish that clings to every bite.

It serves two, it’s done in 25 minutes, and it looks like something from a white-tablecloth restaurant.

Chef Tips

• Sear fast, braise gently. One minute per side at high heat gives you color and crust. Then the tuna finishes in the simmering sauce, so it stays pink and tender in the center.
• Deglaze while the pan is screaming hot. Pour in the port the moment the tuna comes out. All those caramelized bits on the bottom dissolve into the sauce and that’s where the flavor lives.
• Swirl the butter in off the heat. Adding cold butter to the finished sauce (called monter au beurre) creates that glossy, velvety texture. Stir it over high heat and it just melts into grease.
• Use whole cranberry sauce, not jellied. You want those little berry pops in the sauce for texture and bursts of tartness against the rich cream.