Bordelais-style Braised Tuna


5 tbsp butter
4 tbsp olive oil
1 lb fresh tuna
1 large onion
5 medium tomatoes
1/3 cup white wine
2/3 cup fish stock
3 cups mushrooms
salt and pepper


  1. Amalgamate 4 tbsp. butter and the oil over a medium heat. Brown the fish in the oil and butter on both sides — about 2 minutes per side.
  2. Thinly slice the onion and add to the fish.
  3. As the onion is cooking, seed and then dice the tomatoes.
  4. Add tomatoes to the mixture, together with the white wine and the fish stock. Bring the liquid to a boil, then lower the heat to a gentle simmer.
  5. Cook the fish for 15 minutes, retrieve from the pan juices and set aside to keep warm.
  6. With the remaining 1 tbsp butter, fry the mushrooms until golden and add them to the pan juices.
  7. Turn up the heat and reduce by one-third. When the liquor is reduced, check the seasoning, pour over the tuna and serve immediately.

Makes 4 servings.

Source: The Complete Fish and Shellfish Cookbook