- Servings: 4
|6 oz||Yellowfin Tuna Steaks|
|1½ tsp||Garlic Powder|
|Lemon Butter Sauce:|
|1 cup||Dry White Wine|
|1||Lemon, quartered and chopped|
|1 Tbsp||Minced Onion|
|1 Tbsp||Minced Garlic|
|½ cup||Heavy Cream|
|2 sticks||Plus One Tbsp Unsalted Butter|
|1 Tbsp||Cilantro, finely chopped|
Place tuna and milk in a resealable plastic bag; seal and refrigerate 4 hours turning frequently. Combine wine, lemon and shallots and bring to a boil. Reduce heat to medium low and simmer until reduced by half, stirring occasionally and mashing lemon with the back of spoon to break up into pieces. Add garlic and cream then cook until reduced by half. Whisk in butter, one tablespoon at a time, until all butter is incorporated and sauce coats the back of the spoon, being careful to prevent sauce from getting too hot and breaking. Whisk in salt and pepper. Strain through a fine mesh strainer into a bowl. Fold in cilantro and cover to keep warm. Preheat grill to medium high heat. Remove tuna from milk and pat dry. Discard milk. Sprinkle both sides of tuna with salt, pepper and garlic powder; rub in. Grill tuna 3-5 minutes on each side until firm turning 1/4 turn, half way through, on each side to obtain grill mark crossing pattern. Serve with lemon butter sauce drizzled over top.
My girlfriend had never had tuna that didn't come from a can. She thought it would taste fishy. The milk bath kills the fishy taste.