Tuna Braised with Cranberries, Port, & Cream
Yield
2 servingsPrep
10 minCook
15 minReady
25 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
tuna steaks
|
*
|
| 3 | tablespoons |
butter
|
|
| ½ | cup |
port wine
|
*
|
| 2 | tablespoons |
shallots
finely minced |
|
| ¼ | cup |
cranberry sauce
whole |
|
| ¼ | cup |
cream
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
tuna steaks
|
*
|
| 45 | ml |
butter
|
|
| 118 | ml |
port wine
|
*
|
| 3E+1 | ml |
shallots
finely minced |
|
| 59 | ml |
cranberry sauce
whole |
|
| 59 | ml |
cream
|
|
Directions
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 sauyce, 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 to 3 minutes.
Swirl in the remaining butter and pour the sauce over the tuna.
