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
- Soften the shallots in butter in a heavy nonaluminum saucepan.
- Remove the stems from the sorrel, shred the leaves and add them to the pan.
- Cook until wilted.
- Add the chicken stock and bring to boil.
- Season to taste with salt and pepper and allow to simmer gently until thickened.
- If the sauce gets too thick, cover and keep warm.
- It can be thinned with more chicken stock.
- Meanwhile, preheat broiler or coals.
- Brush the tuna with the oil and season with salt and pepper.
- Broil about six inches from heat, turning once, until cooked to desired doneness (some people like their tuna rare; others prefer it well done.
- 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)