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Serves 2:
1 tbsp. peanut oil
1/2 c. onion, chopped
1 garlic clove, minced
1 c. dry white wine
6 tbsp. whipping cream
1/3 c. fish stock OR bottled clam
juice
Pepper
2 3/4 inch thick tuna steaks (about 8
oz. ea.)
Salt & pepper
Heat oil in heavy small saucepan over medium heat. Add onion and garlic. Saute until translucent, about 5 minutes. Add wine and increase heat to high. Cook until liquid is reduced to 2 tablespoons stirring occasionally, about 8 minutes. Add whipping cream and fish stock. Cook until slightly thickened, about 4 minutes. Season with pepper. (Sauce can be prepared 1 day ahead. Cover and refrigerate. Heat gently over low heat before continuing.) Prepare barbecue (medium high heat) or preheat broiler. Season tuna generously with salt and pepper. Arrange on grill. Cook, turning once, about 8 minutes for grill and 6 minutes for boiler. Transfer to plates. Pour sauce over tuna and serve.
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