4 (6 to 8 ounces) yellowfin tuna steaks, cut 1 inch thick
1/2 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons olive oil
4 tablespoons butter
4 garlic cloves, chopped
1 tablespoon grated fresh ingerroot
1/8 teaspoon red pepper flakes
2 teaspoons grated lemon zest
3 tablespoons chopped shallots or white onion
1/2 cup white wine
2 tablespoons chopped fresh Italian parsley
Prinkle the tuna steaks with 14 teaspoon of the salt and the pepper. Heat the olive oil in a large saute pan set on medium-high heat until sizzling, about 2 minutes. Add the tuna steaks and cook for 2 minutes per side. The steaks will be well-browned on the outside but still raw inside. Transfer to a plate and cover with foil. Set aside.
Melt 1 tablespoon of the butter in the same pan set on high heat. Add the garlic, ginger, red pepper flakes, lemon zest and shallots or onion. Cook for 1 minute. Stir in the wine, scraping up any brown bits from the bottom of the pan. Add the parsley and the remaining salt and cook until reduced by half, about 2 minutes. Remove the pan from the heat and stir in the remaining butter until it's completely melted. Place the tuna on serving plates and top with the sauce.
Shallots, a petite member of the onion family, resemble both onions and garlic. Wrapped in a reddish-brown to yellow-brown papery skin like an onion, shallots are divided into small segmented cloves like garlic with a delicate flavor and tender texture. For this reason they are ideal for cooked sauces such as this receipe.
Wine Suggestion - Pinot Noir