Saturday, December 11, 2010

Spicy-Ginger Encrusted Tuna with a White Wine Demi-Glaze

This was so delicious that I had to share it right away! Really, it came from using up what I had in my fridge/freezer/kitchen, but the result was simply amazing!

Spicy-Ginger Encrusted Tuna with a White Wine Demi-Glaze
served with mashed potatoes and fresh leeks

What you need for this amazing on a platter:
1 lb tuna filets
1/2 cup dry white wine
olive oil
1 large piece of fresh ginger, peeled and sliced finely (be sure to go with the grain to prevent shredding)
3 large garlic cloves, 1 smushed and diced, the other 2 just smushed
1 tsp dried thyme (or 2 tsp fresh thyme)
1 tsp cayenne pepper (or 2 tsp red pepper flakes)
1 tbl white flour
1 lb leeks, fresh cleaned and chopped
a dash of nutmeg
4 tbl butter
3 large russet potatoes (or several smaller red/white potatoes, if you prefer), peeled and cut into chunks
2 tbl creme fraiche our 1 cup milk
salt and pepper


1. Cover potatoes with water, a few drops of olive oil, and salt, and turn on to boil. These will need to boil for 20-30 minutes, and to know they are ready for mashing, test one for softness.
2. While the potatoes are cooking, chop your ginger and garlic, and mix the pieces with the thyme, cayenne pepper, 1 tbl white flour, and salt and pepper on a small plate.
3. When the potatoes have been boiling for about 15 minutes, place the leeks in a saucepan with 1 tbl butter, a dash of nutmeg, and salt and pepper and cook until heated through.
4. Heat a frying pan with 1 tsp olive oil.
5. Next, bring out the tuna pieces. This is a nice meaty fish, so place it piece by piece onto the plate with the crust mixture, and apply pleasure so that the ginger morsels and crust will stick to the fish.
5. Once the pan is hot, place the tuna pieces with the crust-side down on the pan.
6. While the fish and leeks are cooking, dump the potatoes into a colander and use an electric mixer or a masher to mash 3 tbl butter, either creme fraiche or warmed milk, salt and pepper, with the potatoes. Set aside.
7. Once the leeks have cooked through, set aside.
8. As the fish starts to visible cook through on the sides of the fish, pour the white wine into the pan. It will pick up the flavorings from the crust on the fish, and will also add to its flavor. After a few minutes, gently flip the fish to cook on the other side.
9. Once the fish has cooked to your liking, remove from the pan and serve with mashed potatoes, leeks, and drizzle the reduced white wine glaze from the pan onto the group.


1 comment:

  1. come home soon, so you can cook for me ! This sounds AND looks awesome !