Tuna steak, a dinner for two that neither of you will ever forget... as long as you get the sauce right...
Sauces have long been the central theme in European cooking, especially French. As you may know, in French cooking, traditional white sauces are one of two types: those made with hot milk added to create a white roux (such as Béchamel sauce or Mornay sauce) or sauces made with hot broth or stock added to get a more clear roux (such as Velouté sauce); or add both... a little milk or cream and broth.
Yes, from a basic roux, you can get pretty creative. For example, start with the white roux and add grated cheese and or lemon juice, or chicken or beef stock and fresh or dried herbs. For this dish, lemon juice, cream, beef stock and fresh dill were used to make a delicate creamy sauce.
To begin, sear your choice of tuna steak or in olive oil. Season with a dash of sea salt and garlic powder and a squeeze of lemon juice. To create the sauce, use the liquid from the pan you cooked the tuna in; adding 1/3 beef stock and 1/4 cup of heavy cream. As it reduces, cut fresh dill to toss in... the more the merrier.
Prepare your sides and then sit to eat... his and hers!
~ Tutti a Tavola!
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