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Baie des Anges, Nice, France
Raoul Dufy
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La Belle Cuisine
Grilled Tuna with Niçoise
Butter Sauce
Bon Appetit April 1999
Bon Appetit - One Year Subscription
Begin
the preparation of this dish the day
before you plan to serve it.
1/4
cup olive oil
1
small shallot, sliced
6
whole peppercorns
1
bay leaf, crumbled
4
tuna steaks, 1 inch thick
1/2
cup dry white wine
3
tablespoons clam juice
1
large shallot, minced
Pinch
of white pepper
1/2
cup whipping cream
1
cup (2 sticks) unsalted butter,
in 16 pieces,
at room temperature
1
teaspoon tomato purée
1
teaspoon Niçoise olives, pitted and
puréed
with 1 teaspoon olive oill
1
garlic clove, crushed
Pinch
dried thyme
2
teaspoons red wine vinegar
2
teaspoons anise liqueur
Parsley
Combine
olive oil, sliced shallot, peppercorns and bay leaf in a shallow
baking
dish. Arrange tuna in dish in a single layer. Cover and refrigerate
overnight, turning once.
Boil
the wine, clam juice, minced shallot, and pepper in heavy medium saucepan
until reduced to 3 tablespoons. Add cream and boil until reduced
to 1/4
cup. Reduce heat to low. Whisk in butter 1 piece at a time. Remove
from
heat. Whisk in tomato purée, olive purée, garlic and thyme. Blend in
vinegar and liqueur. Season with salt and freshly ground pepper. Keep
the
sauce warm in a water bath.
Remove
tuna from marinade. Pat dry. Grill 9 minutes per 1 inch of thick-
ness,
turning once. Serve with sauce. Garnish with parsley. Serves 4.
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