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.

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Ingredients
SHALLOT CREAM
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Kosher saltsee savings

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6medium shallots, unpeeledsee savings

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1/3 cupheavy creamsee savings

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1 teaspoonfresh lemon juicesee savings

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1 teaspoonDijon mustardsee savings

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1/4 teaspoonthyme leavessee savings

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Kosher salt and freshly ground peppersee savings

TUNA
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1 tablespoonextra-virgin olive oilsee savings

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1 tablespoondrained caperssee savings

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46-ounce tuna steakssee savings

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Kosher salt and freshly ground peppersee savings

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4 teaspoonsDijon mustardsee savings

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Steamed green beans, for servingsee savings

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Eggplant Relish, for servingsee savings

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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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