Sauteed Albacore Tuna with
Madeira Sauce

Ingredients
2 lbs Albacore Tuna
(cut into 4 medallions about 1/4 inch thick)
2/3 cup Flour
1/4 teaspoon Kosher Salt
1/4 teaspoon Black Pepper
2-3 tablespoons Extra Virgin Olive Oil
1 each Shallot, minced
1 tablespoon Garlic, minced
1 tablespoon Fresh Ginger, peeled and minced
1/3 cup Madeira Wine
1/2 cup Fresh Squeezed Orange Juice
3 tablespoons Soy Sauce
1 cup Heavy Cream
1 tablespoon Flatleaf Parsley, minced
1 tablespoon Fresh Chives, minced

Method
1. Mix together flour, salt and pepper on large plate. Dredge Tuna in flour mixture.
2. Heat 2 tablespoons of olive oil in large saute pan cook tuna about 1-2 minutes per side, remove from pan and tent with foil to keep warm.
3. In same pan, add 1 tablespoon of olive oil, saute shallots, garlic and ginger until tender. Add Madeira and orange juice and reduce liquid by half.
4. Add soy sauce and heavy cream to pan and reduce until sauce thickens (enough to coat the back of a spoon).
5. Stir in fresh herbs and adjust seasoning.
6. Place Tuna on plates and pour sauce over the top or serve on the side.

Wine Recommendation:
Vinum Viognier, Gary Farrell Zinfandel Dry Creek

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