Wednesday, March 23, 2011

Nom nom nom Wednesday - Transfiguration Edition

As I looked over the remaining classes for March that have not yet been the subject of this column I realized they are all shall we say, unappetizing.  My mind kept returning to Transfiguration though, to the thought of the multitude of uses for dragon's blood.  Let me tell you - a google search for "Blood Recipes" gets you some fantastic stuff if not on several terror watch lists.  In any case I give you the following recipe that I'll be trying myself this weekend.  I'm thinking I can sell it to my three trolls if I tell them it is made with dragon's blood.  Enjoy.

Seared Ahi Tuna with Blood Orange Sauce

1 tablespoon olive oil

4 (8 ounce) ahi tuna steaks
1/2 cup white wine
1 tablespoon butter
1 medium shallot, minced
1 clove garlic, minced
2 cups blood orange juice
1.In a skillet, heat olive oil over medium-high heat. Sear tuna on one side for about five minutes. Flip and sear other side for two to three minutes, or until tuna is cooked to your desired degree of doneness. Remove from skillet and allow to rest.

2.Return skillet to heat and add white wine. Scrape bottom of pan with spatula to remove any bits from browning the tuna. Reduce heat to medium and add shallot and garlic. Cook and stir until shallot is clear, approximately 3 to 5 minutes. Stir in blood orange juice. Boil until the liquid has reduced to half its original volume or until it thickens. Remove from heat.

3.Slice the tuna across the grain. Fan the slices out onto a place and drizzle with blood orange sauce.

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