Grilled Tuna With Sorrel Sauce

• 2 shallots, minced
• 2 tablespoons unsalted butter
• 1/4 pound fresh sorrel leaves
• 1 1/2 cups chicken stock (preferably homemade)
• Coarse salt and freshly ground pepper to taste
• 2 tunafish steaks (about 1 1/2 to 2 pounds)
• 2 tablespoons olive oil

1. Soften the shallots in butter in a heavy nonaluminum saucepan.
2. Remove the stems from the sorrel, shred the leaves and add them to the pan.
3. Cook until wilted.
4. Add the chicken stock and bring to boil.
5. Season to taste with salt and pepper and allow to simmer gently until thickened.
6. If the sauce gets too thick, cover and keep warm.
7. It can be thinned with more chicken stock.
8. Meanwhile, preheat broiler or coals.
9. Brush the tuna with the oil and season with salt and pepper.
10. Broil about six inches from heat, turning once, until cooked to desired doneness (some people like their tuna rare; others prefer it well done.
11. It should not be overcooked, however, or it will dry out).

shallots, unsalted butter, sorrel leaves, chicken stock, salt, tunafish, olive oil

Taken from cooking.nytimes.com/recipes/3861 (may not work)