In this dish, the wine, butter, and stock gently infuse the tuna as it poaches, and the tuna in turn flavors the incredible sauce that gets spooned over the finished tuna and the herb-scented rice.
The tuna cooks perfectly in the hot stock in only five minutes; be careful not to let it overcook. The stock is reduced before the tuna is cooked in order to intensify the flavor, and then reduced again afterward to create a deep, rich sauce without thickeners.
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Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
- 1 cup medium grain rice
- 1 1/2 cups water
- 2 tsp Herbes de Provence (see Cook's Note)
- 1/2 tsp salt
- 1 Tbsp full flavored olive oil
- 1 1/2 cups sliced leeks (white part and tender green parts), rinsed
- 1 cup dry white wine
- 1 cup low sodium chicken stock
- 1 cup water
- 2 Tbsp butter
- 1/2 tsp white pepper
- 4 yellowfin tuna medallions (approx 5 oz each)
While the rice is cooking, saute the leeks in the olive oil in a large saucepan over medium heat until just lightly colored. Remove leeks and set aside.
Pour the wine, stock, water, butter, and pepper into the pan and bring to a boil. Cook down to about half the original volume.
Turn off the heat; add the fish and the leeks. Cover and let sit for 5 minutes. Remove fish and keep warm.
Bring the liquid to a boil and reduce the volume again by half until you have a lightly thickened sauce.
Divide the rice between 4 shallow bowls. Place a piece of tuna on the rice and spoon the sauce over. Garnish with parsley or baby chives.
Makes 4 servings of Wine Poached Tuna with Leeks
If you don't have Herbes de Provence on hand, you can make a very fine substitute by combining 2 teaspoons each of dried thyme and marjoram with 1 teaspoon each of dried crushed rosemary and ground fennel seeds. This will give you enough for the recipe, plus extra for seasoning tomato dishes, omelets, chicken dishes, etc.