| 1 cup red wine | | 14 cup red wine vinegar | | 1 tsp Dijon mustard | | 2 x finely-minced shallots - (abt 1/4 cup) | | Salt to taste | | Freshly-ground black pepper to taste | | 1 tsp fresh thyme leaves | | 1 whl clove | | 4 tbl butter | | 8 x tuna steaks, 1/2 thick - (3 oz ea) | | 1 cup stemmed arugula leaves - (tightly packed)" |
| | Bring wine , vinegar , mustard , shallots , salt and pepper to taste, thyme and clove to boil in covered 9-inch heavy non-reactive skillet . Immediately reduce heat to low and arrange tuna in overlapping circular pattern in skillet. Replace lid and simmer 1 minute. | | Remove from heat, add butter to skillet and arrange arugula on top of fish. Steep off heat, covered, 6 minutes. | | To serve, arrange small mounds of arugula on 4 plates, place 2 pieces of tuna on each mound and pour sauce around. | | This recipe yields 4 servings. | | NOTES : |
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