Tuna Steak With Sorrel Sauce
Updated Oct. 11, 2023
- Total Time
- 20 minutes
- Prep Time
- 10 minutes
- Cook Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 4tuna steaks (about 2 pounds total weight)
- Juice 1 lemon
- 2tablespoons olive oil
- 2large shallots, minced
- 1small clove garlic, unpeeled and left whole
- 2tablespoons butter
- 3 to 4pounds sorrel
- ½ to ¾cup chicken stock
- Coarse salt and freshly ground pepper to taste
Nutritional analysis per serving (4 servings)
529 calories; 17 grams fat; 6 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 3 grams polyunsaturated fat; 48 grams carbohydrates; 16 grams dietary fiber; 7 grams sugars; 55 grams protein; 1586 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Wipe the tuna steaks dry with paper towels. Squeeze lemon juice on both sides, brush with oil and set aside.
- Step 2
Preheat broiler to high.
- Step 3
Meanwhile, in a heavy saucepan or skillet, soften the shallots and the garlic in the butter. Add the sorrel and cook, stirring frequently, for one to two minutes.
- Step 4
Add the chicken stock and cook a further five minutes. Remove from the stove. Peel the garlic and add the flesh to the sorrel. Puree with the sorrel mixture in a blender or food processor.
- Step 5
Place the sauce in a small saucepan and keep warm.
- Step 6
Meanwhile broil the tuna for three to five minutes on each side, or until medium rare. Serve immediately, passing the sauce separately.
Private Notes
Comments
I can't believe that one should really use 3-4 lbs of Sorrel, as called for in the recipe. 3-4 oz. sounds about right. The recipe should be corrected.
For when the sorrel is overtaking the herb garden. Lovely spring dinner. I only had about 3 oz of sorrel (looks like a lot) and I followed the directions using a splash (maybe 1/4 cup) of chicken stock. More than enough sauce for 2 grilled tuna steaks and the first asparagus from the garden. The lemony flavor of the sorrel was perfect.
I used roughly a pound of sorrel - it reduces like spinach. It was great on the tuna and on the accompanying roasted potatoes.
For when the sorrel is overtaking the herb garden. Lovely spring dinner. I only had about 3 oz of sorrel (looks like a lot) and I followed the directions using a splash (maybe 1/4 cup) of chicken stock. More than enough sauce for 2 grilled tuna steaks and the first asparagus from the garden. The lemony flavor of the sorrel was perfect.
I can't believe that one should really use 3-4 lbs of Sorrel, as called for in the recipe. 3-4 oz. sounds about right. The recipe should be corrected.