1 large shallot, minced
1 clove garlic, minced (optional)
1 ½ cups CSM Horse Heaven Sauvignon Blanc
1 ½ cups champagne vinegar
2 Tbsp balsamic vinegar
½ cup chopped sundried tomatoes
2 Tbsp cream
8 oz unsalted butter, room temperature, cubed
Kosher salt and pepper, to taste
8- 5oz Ahi steaks
Tapenade, recipe follows
¼ cup chopped fresh basil
Preheat grill to medium-high heat.
Heat a saucepan over medium-high heat. Add enough olive oil to coat the bottom of the pan. Add shallots and garlic; saute about 1 minute. Stir in Sauvignon Blanc and bring to a boil. Reduce heat to medium; cook until liquid is reduced by half. Add vinegars; continue cooking until liquid is reduced to about ½ cup. Add the sun-dried tomatoes and cream; cook until slightly thickened. Reduce heat to lowest setting; whisk in butter, a few pieces at a time, incorporating each before adding the next. Season to taste with salt and pepper; set aside.
Lightly oil tuna and season with salt and pepper. Place tuna on grill; cook about 2-3 minutes per side, depending on thickness of steak, until desired doneness. Transfer tuna to serving platter. Briefly heat beurre blanc, taking care not to boil; drizzle onto tuna . Garnish with tapenade and basil.
¾ cup kalamata olives, pitted and drained
1 Tbsp capers, drained
2 cloves garlic, minced
2 Tbsp chopped roasted red peppers
2 tsp chopped Italian parsley
1 tsp chopped fresh oregano
Finely chop each ingredient separately; stir together in a small bowl. Can be made two or three days in advance. Store in refrigerator.