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AHI TUNA WITH CHERRY BALSAMIC REDUCTION

Serves : 4
INGREDIENTS
  • 1 tablespoon Napa Valley organic olive oil
  • 2 medium Melissas organic shallots chopped
  • 1 large clove Melissas organic garlic minced
  • 1/3 cup dry red wine such as zinfandel
  • 1/3 cup balsamic vinegar
  • 2 tablespoons Bonne Maman cherry preserves
  • cup Big Valley frozen cherries
  • 4 4 ounce Ahi tuna steaks
  • 1/8 teaspoon salt
  • teaspoon Pepper
DIRECTIONS

Heat olive oil over medium heat in a small, heavy saucepan. Add shallots and saut until soft, but not brown, about 3 minutes. Add garlic and cook 30 seconds. Pour in red wine, vinegar, preserves, and cherries. Turn heat up to medium high and bring sauce to a boil, stirring occasionally. Reduce sauce by half, about 10 to 12 minutes. It should have a syrupy thick consistency. Simmer while fish is cooking, if necessary.

Preheat broiler. Wash tuna and pat dry with paper towels. Season one side of the steaks with 1/8 teaspoon salt. Season the same side with 1/8 teaspoon pepper. Turn steaks over and season with remaining pepper. Broil for 2 minutes on each side for rare, 3 minutes on each side for medium rare, 3 minutes on each side for medium, etc.

Transfer tuna to a serving platter and spoon 2 tablespoons of sauce onto each steak.