Tuna with Cabernet Whipped Potatoes
- 1 bottle (750 ml) Cabernet Sauvignon wine
- 1 teaspoon minced shallots
- 1 teaspoon minced garlic
- Freshly ground black pepper to taste
- 1 quart heavy cream
- 1 pound Yukon Gold potatoes, peeled (or not) and boiled
- Salt to taste
- 1 tablespoon extra-virgin olive oil
- 4 tuna steaks, about 5 ounces each
Instructions:
Wine and potatoes may seem like a strange combination, but this is one way to make your mashed potatoes taste really interesting.
Serve with wilted greens tossed with a little red wine, or a fresh green salad dressed with the sherry vinaigrette. These potatoes also complement fresh salmon steaks or fillets.
- In a medium saucepan over medium-high heat, combine the wine, shallots, garlic, and freshly ground black pepper. Cook, stirring occasionally, until the volume is reduced to about onefourth the amount you started with, 30–40 minutes. Stir in the cream and cook, stirring occasionally, until the sauce thickens slightly, about 10 more minutes.
-  Mash the potatoes by hand or put them through a foodmill. Stir in the wine–cream mixture and season with salt and pepper.
-  Heat a skillet over medium-high heat. Add the olive oil. Sear the tuna on both sides, leaving it medium-rare—about 3 minutes on each side. Remove from the pan and serve with the mashed potatoes.