Pan-Seared Tuna Loin

Pan-Seared Tuna Loin with Leeks, Smoked Bacon, California Spinach, and Red Wine Lentil Sauce
Provided by:Patrice Rames of Bistro St. Tropez

For Lentils:
1 carrot (finely diced)
2 stalks celery (finely diced)
3 shallots (finely diced)
1 tbsp tomato paste
1 bayleaf
1 lb. French lentils (rinsed)
1 tbsp bacon fat/lard (olive oil can be substituted)
6 cups chicken stock
1 cup red wine
3 tbsp. olive oil
3 tbsp. sherry vinegar
1 tsp ground nutmeg
1 sprig fresh herbs (tarragon)
Salt and pepper
Heat bacon fat on medium heat in saute pan. Add shallots, carrots, celery and saute for 4 minutes. Stir in lentils, tomato paste and red wine and reduce liquid by half. Then add chicken stock. Bring to a boil, then reduce heat and simmer for 20 minutes. Strain cooked lentils from liquid, then add to lentils fresh herb, sherry vinegar, olive oil salt, pepper and nutmeg. Cool on a sheet pan. Reserve extra liquid.

For Sauce:
1 tbsp. olive oil
1 shallot (roughly chopped)
5 white mushrooms (roughly chopped)
2 cups of reserved lentil juice
1 cup fish stock (or chicken stock)
½ cup white wine
1 cup fresh-squeezed orange juice
2 oz. pernod
½ cup cooked lentils
6 oz cream (optional)
Salt and pepper
In large saute pan on medium heat add oil and saute shallots and mushrooms for 2 minutes. Add remaining ingredients and cook for 4 minutes. Using either immersion blender or food processor, mixed until you have a smooth consistency. Strain mixture through a sieve or chinois back into sauce pan and add salt and pepper to taste, keep warm (cream may be added for richer, creamier sauce).

For the Vegetables:
2 leeks (white part only, well washed, cut into ¼ inch rounds)
2 cups water
2 cups spinach leaves (rinsed)
4 slices smoked bacon (cut into pieces)
Reserved cooked lentils
¼ cup chicken stock (optional)
Salt and pepper

Directions:
Bring water to boil in sauce pan and cook leeks until tender (approximately 5 minutes). Remove cooked leeks with slotted spoon and reserve.
In saute pan, cook bacon pieces until crisp. Add cooked leeks, stir then fold in spinach and reserved lentils and warm through (add chicken stock if needed). Add salt and pepper to taste.
Assembly:
4 8 oz tuna loin pieces
1 tbsp. olive oil
Salt and pepper
In a 12” saute pan heat olive oil on medium/high heat. Season with salt and pepper all sides of your tuna pieces and add to your pan. Cooked tuna to golden brown (approximately 2 minutes) and turn and cook other side 1 more minute (or more depending on thickness and desired temperature). Remove from pan to rest.
In the center of a warmed plate add your vegetable lentil mixture, top with 1 piece tuna loin and spoon your sauce around the plate.

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