GRILLED TUNA WITH SORREL SAUCE

Grilled Tuna With Sorrel Sauce image

Provided by Moira Hodgson

Time 25m

Yield 4 servings

Number Of Ingredients 7

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Ingredients

2 shallots, minced
2 tablespoons unsalted butter
1/4 pound fresh sorrel leaves
1 1/2 cups chicken stock (preferably homemade)
Coarse salt and freshly ground pepper to taste
2 tunafish steaks (about 1 1/2 to 2 pounds)
2 tablespoons olive oil

Steps:

Soften the shallots in butter in a heavy nonaluminum saucepan. Remove the stems from the sorrel, shred the leaves and add them to the pan. Cook until wilted.
Add the chicken stock and bring to boil. Season to taste with salt and pepper and allow to simmer gently until thickened. If the sauce gets too thick, cover and keep warm. It can be thinned with more chicken stock.
Meanwhile, preheat broiler or coals. Brush the tuna with the oil and season with salt and pepper. Broil about six inches from heat, turning once, until cooked to desired doneness (some people like their tuna rare; others prefer it well done. It should not be overcooked, however, or it will dry out).

Nutrition Facts : @context http, Calories 519, UnsaturatedFat 20 grams, Carbohydrate 11 grams, Fat 37 grams, Fiber 2 grams, Protein 34 grams, SaturatedFat 15 grams, Sodium 840 milligrams, Sugar 4 grams, TransFat 2 grams