Tuna Steak With Sorrel Sauce

• 4 tuna steaks (about 2 pounds total weight)
• Juice 1 lemon
• 2 tablespoons olive oil
• 2 large shallots, minced
• 1 small clove garlic, unpeeled and left whole
• 2 tablespoons butter
• 3 to 4 pounds sorrel
• 1/2 to 3/4 cup chicken stock
• Coarse salt and freshly ground pepper to taste

1. Wipe the tuna steaks dry with paper towels.
2. Squeeze lemon juice on both sides, brush with oil and set aside.
3. Preheat broiler to high.
4. Meanwhile, in a heavy saucepan or skillet, soften the shallots and the garlic in the butter.
5. Add the sorrel and cook, stirring frequently, for one to two minutes.
6. Add the chicken stock and cook a further five minutes.
7. Remove from the stove.
8. Peel the garlic and add the flesh to the sorrel.
9. Puree with the sorrel mixture in a blender or food processor.
10. Place the sauce in a small saucepan and keep warm.
11. Meanwhile broil the tuna for three to five minutes on each side, or until medium rare.
12. Serve immediately, passing the sauce separately.

tuna, lemon, olive oil, shallots, clove garlic, butter, sorrel, chicken stock, salt

Taken from cooking.nytimes.com/recipes/2870 (may not work)