Mustard-Seared Tuna with Shallot Cream
Recipe from Food & Wine

At Ten Minutes by Tractor, chef Stuart Bell's French-inflected dishes showcase the Mornington winery's stellar Chardonnays and Pinot Noirs. Here, Dijon mustard gives a nod to Burgundy, while the eggplant-olive relish references Provence.


Mustard-Seared Tuna with Shallot Cream
Hector Sanchez

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Servings: 4
Prep Time: 50 mins
Total Time: 1 hr 15 mins
Related Categories: Fish and Seafood, Tuna, Tuna Steak
 
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Ingredients
SHALLOT CREAM
  •  
    Kosher salt
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  • 6 
    medium shallots, unpeeled
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  • 1/3  cup
    heavy cream
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  • 1  teaspoon
    fresh lemon juice
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  • 1  teaspoon
    Dijon mustard
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  • 1/4  teaspoon
    thyme leaves
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  •  
    Kosher salt and freshly ground pepper
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TUNA
  • 1  tablespoon
    extra-virgin olive oil
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  • 1  tablespoon
    drained capers
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  • 4 
    6-ounce tuna steaks
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  •  
    Kosher salt and freshly ground pepper
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  • 4  teaspoons
    Dijon mustard
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  •  
    Steamed green beans, for serving
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  •  
    Eggplant Relish, for serving
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Directions
1.
MAKE THE SHALLOT CREAM: Preheat the oven to 350 degrees. Spread a 1/2-inch layer of salt in a small baking dish. Arrange the shallots on the salt and bake for 45 minutes, until soft. Let cool. Peel the shallots and transfer them to a blender. Add the cream, lemon juice, mustard, and thyme and puree. Transfer the shallot cream to a saucepan and season with salt and pepper.
2.
PREPARE THE TUNA: In a large nonstick skillet, heat the oil. Add the capers and cook over moderately high heat until crisp, 2 minutes. Using a slotted spoon, transfer the capers to a plate. Season the tuna with salt and pepper and spread with the mustard. Heat the oil left in the skillet until shimmering. Add the tuna and cook over high heat, turning once, until browned outside and medium-rare within, 2 minutes per side.
3.
Transfer the tuna to plates. Gently heat the shallot cream and spoon over the fish. Scatter the capers on top. Serve with the Eggplant Relish and steamed green beans.
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