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Peppered Tuna with Wild
Mushroom Ragout



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Peppered Tuna with Wild
Mushroom Ragout

Charlie Trotter
Cooks at Home

by Charlie Trotter, © 2000,
Ten Speed Press, Berkeley

Serves 4

1 large shallot, finely diced
1 tablespoon unsalted butter
3 cups mixed roasted mushrooms,
with the cooking liquid reserved
(recipe follows)
Salt and freshly ground black pepper

1 pound sashimi-grade tuna tenderloin
(see "Insights" below)
2 tablespoons extra-virgin olive oil
2 teaspoons coarsely-ground black pepper
1/2 cup meat stock reduction (recipe follows)
1 tablespoon chopped fresh chives

To prepare the ragout:  Cook the shallot in the butter in a large sauté
pan over medium heat for 3 to 4 minutes, or until translucent but not
brown. Add the mushrooms and cook for 3 minutes, or until warm.
Season to taste with salt and pepper.
To prepare the tuna:
  Cut the tuna lengthwise into two pieces. Rub the pieces with 1 tablespoon of the olive oil and coat with the pepper. Heat
the remaining 1 tablespoon olive oil in a medium sauté pan over medium-
high heat and sauté the tuna on all sides for 3 to 5 minutes total. The
tuna should still be quite raw in the center. Remove the tuna from the
pan and cut crosswise into 1/4-inch-thick slices.
To prepare the sauce:
  Heat the meat stock reduction and 1/4 cup of the roasted mushroom liquid in a small saucepan over medium heat for 5
minutes, or until warm.
Spoon some of the mushrooms in the center of each plate. Layer the tuna slices in an overlapping pattern on top of the mushrooms, and spoon the
sauce over the tuna and around the plate. Sprinkle the chives around
the plate.

Roasted Mushrooms

Yield: about 2 cups

2 1/2 cups cleaned and stemmed mushrooms
(such as button, cremini, shiitake, or portobello)
1/2 cup chopped yellow onion
1 clove garlic
2 sprigs thyme
1 tablespoon olive oil
1/2 cup water
Salt and freshly ground black pepper

Preheat the oven to 325 degrees F. Combine the mushrooms, onion, garlic, thyme, olive oil, and water in a small roasting pan, cover, and bake for 30
to 40 minutes, or until the mushrooms are tender. Remove from the oven, cool in the cooking juices, and season to taste with salt and pepper. Use immediately or refrigerate for up to 3 days.

Meat Stock Reduction

Yield: 2 cups

2 cups chopped yellow onions
1 cup chopped carrots
1 cup chopped celery
2 tablespoons canola oil
1 cup red wine
2 quarts meat stock
4 sprigs thyme

Cook the onions, carrots, and celery with the canola oil in a large saucepan over medium-high heat for 10 minutes, or until golden brown. Add the red wine and cook for 10 minute, or until most of the wine has cooked out.
Add the stock, decrease the heat, and simmer over low heat for 1 hour.
Strain, return to the saucepan, add the thyme and simmer for 5 minutes.
Remove the thyme, and simmer for 30 minutes, or until reduced to 2
cups. Strain through a fine-mesh strainer and use as desired.

Insights:  It is essential to use sashimi-grade tuna whenever tuna is left
even partially raw. If you cannot find sashimi-grade tuna in a reputable
fish market, prepare this recipe with salmon instead.

Featured Archive Recipes:
More from Charlie Trotter Cooks at Home,
including Cilantro-Crusted Tuna Loin
with Bok Choy

Grilled Tuna with Niçoise Butter Sauce

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