I found a great deal on sushi grade wild tuna and I just could not resist a bargain so it’s Tuna again! It is a family favorite and this recipe is super simple especially since you marinate the Tuna ahead of time. I pair it with boiled red potatoes and steamed haricot vert. The sauce is so yummy it complements these simple but tasty vegetables. This recipe is for six so adjust accordingly.
I have made this recipe for Tuna for the last 24 years and still love to come back to it. You can sub swordfish, mako or any firm fleshed fish. Use any leftovers for a Tuna Nicoise.
I hope you enjoy this recipe as much as I like sharing it.
- 1/3 cup dijon mustard
- 1/2 cup lemon juice
- 2 cloves garlic, peeled and minced
- 3 tbsp fresh rosemary, minced or 3 tsp. dried
- 1 1/3 cup olive oil
- 2 tsp salt
- 1 tsp pepper
- 4 tbsp. butter
- 3 tbsp. unbleached white flour
- 1 1/2 cups chicken stock
- 1/3 cup heavy cream
- 1/2 tsp salt
- 1/2 tsp pepper
TO MAKE MARINADE:
- Combine all the ingredients in the bowl of a food processor with the metal blade in place and puree until smooth and creamy.
- Pour the marinade into a bowl large enough for the fish
- Place the tuna in the marinade, pushing down on them to make sure they are completely covered with sauce.
- Marinate at room temperature for 1 hour
PREHEAT A GRILL OR BROILER UNTIL VERY HOT. PREHEAT THE OVEN TO 200 DEGREES
- Take the tuna from the dish, reserving the marinade for the sauce.
- Grill the tuna over the grill until done. Should take about 4 minutes on each side. It’s best to check for doneness, since the time varies depending how well you like it. We tend to like our tuna on the rare side. If you are using the broiler , the time is about the same.
- Arrange the grilled fish on a warm platter and place inside the preheated warm oven while you prepare the sauce.
To Make the Sauce:
- Melt the butter in a heavy saucepan. Add the flour. simmer, stirring, until all the lumps are gone.
- Add the chicken stock, stirring constantly until the sauce begins to bubble.
- Add the cream, salt, and pepper. Bring to a bubbling boil again.
- Remove from the heat. Add the marinade and stir.
Cover the fish lightly with the sauce. Serve the rest on the side. Garnish the platter with rosemary sprigs and lemon slices.
Prep time: 1 hour 20 min. (including marinating time)