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Grilled Tuna with Niçoise Butter Sauce



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Baie des Anges, Nice
Baie des Anges, Nice, France
Raoul Dufy
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La Belle Cuisine


Grilled Tuna with Niçoise Butter Sauce

Bon Appetit April 1999

Bon Appetit - One Year Subscription

Begin the preparation of this dish the day
before you plan to serve it.

1/4 cup olive oil
1 small shallot, sliced
6 whole peppercorns
1 bay leaf, crumbled
4 tuna steaks, 1 inch thick
1/2 cup dry white wine
3 tablespoons clam juice
1 large shallot, minced
Pinch of white pepper
1/2 cup whipping cream
1 cup (2 sticks) unsalted butter,
in 16 pieces,
at room temperature
1 teaspoon tomato purée
1 teaspoon Niçoise olives, pitted and
puréed with 1 teaspoon olive oill
1 garlic clove, crushed
Pinch dried thyme
2 teaspoons red wine vinegar
2 teaspoons anise liqueur

Combine olive oil, sliced shallot, peppercorns and bay leaf in a shallow
baking dish. Arrange tuna in dish in a single layer. Cover and refrigerate
overnight, turning once.
Boil the wine, clam juice, minced shallot, and pepper in heavy medium saucepan until reduced to 3 tablespoons. Add cream and boil until reduced
to 1/4 cup. Reduce heat to low. Whisk in butter 1 piece at a time. Remove
from heat. Whisk in tomato purée, olive purée, garlic and thyme. Blend in
vinegar and liqueur. Season with salt and freshly ground pepper. Keep the
sauce warm in a water bath.
Remove tuna from marinade. Pat dry. Grill 9 minutes per 1 inch of thick-
ness, turning once. Serve with sauce. Garnish with parsley. Serves 4.

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