- 2 teaspoons olive oil
- 1/4 cup minced shallots
- 1 teaspoon minced garlic
- 1 1/2 cups dry red wine, such as Cabernet Sauvignon
- 2 cups Veal Stock or
- Brown Chicken Stock
- 2 tablespoons unsalted butter, cut into pieces and chilled
- 2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- Four 6-ounce fresh tuna steaks, about 1 1/4 inches thick
- 1/4 pound fresh foie gras, cut crosswise into four 1/4-inch slices
- Heat the oil in a heavy skillet over medium-high heat. Add the shallots and cook, stirring constantly, until softened, about 2 minutes. Add the garlic and stir until fragrant, about 30 seconds. Add the red wine and bring to a boil over high heat. Boil until reduced to 1/4 cup, about 8 minutes.
- Add the veal stock and return to a boil, then reduce to 1 cup, about 15 minutes. Remove from the heat, then whisk in the butter. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cover to keep warm.
- Meanwhile, cut a deep pocket in the long side of each tuna steak with a sharp knife. Lightly season the foie gras slices with 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Heat a large nonstick skillet (the skillet must be large enough to hold the tuna steaks in one layer) over medium-high heat until very hot. Quickly cook the foie gras just until seared, about 15 seconds on each side. Immediately remove from the pan, and insert 1 piece of foie gras into each tuna pocket.
- Season the tuna on both sides with 1 teaspoon salt and 1/2 teaspoon pepper. Reheat the skillet until very hot. Add the tuna to the skillet and cook, turning once, for about 6 minutes for rare.
- To serve, place each tuna steak on a plate, and spoon the wine sauce over the top.
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