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Categories: Fish and shellfish, Healthy eating, Main courses, Quick and easy

Ahi tuna steeped in red wine with wilted arugula

Ahi tuna steeped in red wine with wilted arugula
Los Angeles Times

When I was poaching a piece of salmon a couple of years ago, I accidentally turned off the burner before the cooking was done. That salmon was one of the best I'd ever cooked. The flesh was silky; the flavor ... Read more

Total time: 35 minutes | Serves 4
  • 1 cup red wine
  • 1/4 cup red wine vinegar
  • 1 teaspoon Dijon mustard
  • 2 shallots, finely minced, about 1/4 cup
  • Salt
  • Freshly ground pepper
  • 1 teaspoon fresh thyme leaves
  • 1 clove
  • 4 tablespoons butter
  • 8 (1/2-inch thick) tuna steaks, about 3 ounces each
  • 1 cup tightly packed arugula leaves, stems removed

Step 1Bring wine, vinegar, mustard, shallots, salt and pepper to taste, thyme and clove to boil in covered 9-inch heavy non-reactive skillet. Immediately reduce heat to low and arrange tuna in overlapping circular pattern in skillet. Replace lid and simmer 1 minute. Remove from heat, add butter to skillet and arrange arugula on top of fish. Steep off heat, covered, 6 minutes.

Step 2To serve, arrange small mounds of arugula on 4 plates, place 2 pieces of tuna on each mound and pour sauce around.

Each serving:
353 calories; 282 mg sodium; 83 mg cholesterol; 18 grams fat; 4 grams carbohydrates; 33 grams protein; 0.13 gram fiber.
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