French Riviera Poached Tuna with Grape Gastrique
Transport yourself to the sun-kissed shores of the French Riviera with this elegant poached tuna dish. A harmonious dance between the delicate flavor of the tuna and the sweet tang of grape gastrique creates an unforgettable dining experience that captivates both the eyes and the palate.
Step 1: In a large saucepan, combine the chicken broth, white wine, Worcestershire sauce, and fresh thyme. Bring to a boil, then reduce to a simmer.
Step 2: Gently add the tuna steaks to the simmering liquid and poach for about 10 minutes, or until the fish is opaque and cooked through. Remove and set aside.
Step 3: For the grape gastrique, heat vegetable oil in a pan over medium heat. Add shallots and sauté until translucent.
Step 4: Add the grapes to the shallots and cook until they start to soften. Mix in the pepper and onion relish, ketchup, and dill relish. Reduce until thickened.
Step 5: Plate the tuna, spooning the grape gastrique over the top. Garnish with black olives and a fresh thyme sprig.
Serve with a simple arugula salad dressed with lemon vinaigrette.
Pair with a chilled glass of Sauvignon Blanc.
Contains fish.