Braised Tuna In White Wine Recipes

LAMB SHANK BRAISED IN WHITE WINE WITH ROSEMARY

Steps:

• In a large frying pan, heat oil over medium-high heat. Add shanks to hot pan, and brown all sides; this should take about 12 minutes. Transfer to a plate.
• Reduce heat to medium-low, and add garlic to the pan; cook for 30 to 40 seconds. Stir in onion, and continue cooking until translucent, 6 to 8 minutes. Return shanks to the pan, and season with 2 teaspoons fresh rosemary and salt and pepper to taste. Pour in wine, raise heat to medium-high, and bring to a simmer. Reduce heat to low, cover tightly, and simmer until the shanks are very tender when pierced with a knife, 2 to 2 1/2 hours. Turn once or twice during cooking, and add water as necessary to maintain original level of liquid. Serve shanks garnished with rosemary sprigs.

BRAISED TUNA IN WHITE WINE

Steps:

• Use a heavy, lidded saute pan, large enough to hold the tuna and vegetables comfortably. Over medium-low heat, saute the onion slices, garlic and julienned red pepper strips in the oil until the vegetables are soft.
• Dry tuna steak. Push vegetables to edge of pan and turn heat to medium-high. Quickly brown tuna on both sides. (Add more oil if needed.) When tuna is nicely browned, add wine and let it come to a boil. Turn heat to low, cover pan and steam tuna in wine for 8 to 12 minutes, to desired degree of doneness.
• Add olives, capers and shredded peel and stir to mix with vegetables.
• Remove fish and place on a warm platter. Distribute vegetables over and around fish. Turn heat to high and rapidly boil down the juices in the pan until they are reduced to 2 or 3 tablespoons of syrupy glaze. Add to the fish and serve immediately.

BOLO'S SEARED TUNA WITH CREAMY WHITE BEANS AND RIOJA WINE VINAIGRETTE

Steps:

• Make the vinaigrette: In a medium nonreactive saucepan over high heat, reduce the wine to 1/4 cup. Place it in a blender with the vinegar, mustard and honey and blend until combined. With the motor running, slowly add the olive oil until emulsified. Season with salt and pepper to taste. May be refrigerated up to 2 days. Bring to room temperature before using.
• For the White Bean Puree: Place warm beans in a bowl, add shallots and heavy cream and mash until smooth. Fold in the sage and season with salt and pepper.
• Tuna: Heat oil in nonstick skillet. Season tuna with salt and pepper to taste. Sear on each side for 1 to 2 minutes for rare doneness. Serve with white bean puree and vinaigrette.

SAUSAGES BRAISED IN WHITE WINE

Steps:

• Butter a heavy, heatproof dish.
• Place the sausages in the pan with the oil and set over a medium heat.
• Brown them on all sides very lightly.
• Scatter over the shallots and cook for a minute or so, then add all the other ingredients except the parsley.
• Cover and simmer for 15 minutes till the sausages are tight and tender.
• Check from time to time that the liquid has not completely evaporated- there should be just enough left to make a bit of a sauce with.
• Lift out the sausages, drop in a large knob of cold butter and stir in till the sauce thickens.
• Scatter parsley and serve hot.

BEEF BRAISED IN SWEET WHITE WINE

Steps:

• Add 2 tablespoons oil in a large skillet over med-high heat; wait a minute or so and when the oil is hot, add the beef.
• Brown the beef well on both sides, about 10 minutes, adjusting heat so the meat browns but does not burn.
• Sprinkle the meat with salt and pepper as it browns.
• Transfer meat to a plate; decrease heat to medium.
• Add the remaining oil and vegetables to the skillet; stir once, then cover.
• Cook for 10-15 minutes, stirring once or twice, until the onions are browned, dry, and almost sticking to the pan.
• Uncover, then add the wine and stir.
• Add in the meat and cover again.
• Adjust the heat so the mixture simmers steadily but not violently and cook until the meat is tender (this may be as short as 90 minutes or as long as 3 hours).
• Transfer meat to a cutting board; let it rest for a couple of minutes.
• Taste and adjust the sauce seasoning; you should be able to taste the pepper.
• If the mixture is very thin (unlikely), boil it down for a few minutes, as needed.
• Carve the meat and serve it with the sauce spooned over it.