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French Riviera Poached Tuna with Grape Gastrique

Prep 20 minutes | Cook 25 minutes | Advanced | Serves 4 | French

Transport yourself to the sun-kissed shores of the French Riviera with this elegant poached tuna dish. A harmonious dance between the delicate flavor of the tuna and the sweet tang of grape gastrique creates an unforgettable dining experience that captivates both the eyes and the palate.

What you have

• Tuna 4 steaks
• Grapes 1 cup
• Chicken broth 2 cups
• Dill relish 2 tablespoons
• Black olives 1/4 cup
• Worcestershire sauce 1 tablespoon
• Vegetable oil 2 tablespoons
• Pepper and onion relish 2 tablespoons
• Ketchup 1 tablespoon

Method

1. Step 1: In a large saucepan, combine the chicken broth, white wine, Worcestershire sauce, and fresh thyme. Bring to a boil, then reduce to a simmer.
2. Step 2: Gently add the tuna steaks to the simmering liquid and poach for about 10 minutes, or until the fish is opaque and cooked through. Remove and set aside.
3. Step 3: For the grape gastrique, heat vegetable oil in a pan over medium heat. Add shallots and sauté until translucent.
4. Step 4: Add the grapes to the shallots and cook until they start to soften. Mix in the pepper and onion relish, ketchup, and dill relish. Reduce until thickened.
5. Step 5: Plate the tuna, spooning the grape gastrique over the top. Garnish with black olives and a fresh thyme sprig.

Serving suggestion

Serve with a simple arugula salad dressed with lemon vinaigrette.

Pair with a chilled glass of Sauvignon Blanc.