This simple-to-make recipe is guaranteed to bring you compliments- I would give it many more stars if I could. This creamy sauce is worth every bit of exercise you might feel compelled to do-- count your calories elsewhere, and just enjoy this dish! Your tastebuds will thank you! My recommendations: 1) You must use a full-bodied, dry white wine, as the sauce's end result relies on that. I recommend Mersault. 2) You should dedicate 20 minutes to making the sauce. The white wine, vinegar, shallot mixture should take at least that long to reduce, as it should gently boil over medium-high heat. Don't let it boil rapidly, but don't let it just simmer either. 3) Use about half the butter called for, or use all of the butter and let the sauce reduce. Experience has taught me that this sauce is always better when it is thicker and richer. If the recommended amount of butter is used, the result is a thin, mild sauce. By reducing the butter, you'll create a denser, creamier sauce that seems more appropriate for a thick tuna steak. 4) If you take my recommendation for cutting back on the butter, realize that this will reduce the amount of sauce you make to about 3-4 adult portions. 5) Lastly, I recommend serving this with orzo, freshly sliced tomatoes, and deep fried spinach (found on allrecipes.com). The colors, textures, and flavors blend very well.
Was this review helpful?
82 users found this review helpful
This simple-to-make recipe is guaranteed to bring you compliments- I would give it many more...