An extraordinary tuna fish formula to attempt !
Tuna INGREDIENTS
1 jug red wine (Sangiovese or Chianti)
1 baking potato, best huge and long, stripped
6 oz (175 gm) Canadian Albacore Tuna flank, block cut
(1.5 inch/3.75 cm by 1.5 inch/3.75 cm by 3-inch/7.5 cm piece)
2 Tsp (30 ml) softened spread
1 Tbsp (15 ml)
+ 1 Tsp (5 ml) oil
1 cup (250 ml) slashed mushrooms
1/4 onion, minced
1 Tsp (15 ml) white wine
2 Tbsp (30 ml) cream
2 Tbsp (30 ml) chilled margarine, cubed
slashed chives for embellish
TUNA INSTRUCTIONS
1. Carry red wine to bubble in a pan, Reduce heat and enthusiastically stew until volume is decreased to about ½ cup (125 ml).
2. With a sharp blade, cut potato length-wise as daintily as conceivable Choose 3 to 4 of the biggest cuts. Flush and dry.
3. On a spotless cutting board, set down potato cuts - one next to the other and somewhat covering - to rise to the length of the tuna fish. Season fish with salt and pepper and spot across cuts. Fold potato cuts over fish and move to put, crease side down. Pour softened spread equitably over fish; refrigerate until margarine sets.
4. In the mean time, sauté mushrooms and onion in 1 tsp/5ml oil over medium-high hotness, until delicately caramelized. Add white wine and cook until practically dry. Add cream and diminish considerably. Season with salt and pepper. Eliminate from heart, mix in margarine and keep warm.
5. Heat skillet over medium high head. Add remaining oil, heat, then burn tuna fish, crease side down first, until fresh brilliant on all sides.
6. To serve: place mushroom in focus of warm plate and top with cuts of fish' spoon red wine sauce around, decorate and the tuna fish formula is prepared to serve...enjoy the POTATO-WRAPPED CANADIAN ALBACORE TUNA WITH MUSHROOMS and RED WINE plans !!!
smoked-canadian-tuna fish.
POTATO-WRAPPED CANADIAN ALBACORE TUNA WITH MUSHROOMS and RED WINE VIDEO :
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