Tuna Steaks

[WaterRat]

For the leek coulis:

• 2 medium leeks (white and light green parts only)
• 2 tbsp unsalted butter
• ½ cup chicken broth
• ¼ cup heavy cream
• Salt and white pepper, to taste

1. Prepare the leeks:

• Trim the leeks, removing the roots and the tough dark green tops. Slice the white and light green parts thinly. Wash the sliced leeks in a colander under running water, separating the layers with your fingers to remove any dirt or grit. They love to hide dirt.

2. Make the coulis:

• Melt the butter in a skillet or saucepan over medium-low heat. Add the cleaned and drained leeks and sauté for 10–15 minutes, until they are very tender but not browned.
• Stir in the broth, bring the mixture to a simmer, and cook for about 5 minutes to reduce slightly.
• Add the heavy cream and continue to simmer for another 5 minutes, or until the sauce thickens slightly.
• Transfer the leek mixture to a blender to purée it until smooth.
• Season the coulis with salt and white pepper.

That sounds great! I’ll give it a shot on swordfish too. Thanks!

 

[WaterRat]

Home run in my book! We love tuna at our house!

Thank you!

OK, now I'm hungry.

Glad to be of service! Thanks