4Strips bacon or pancettablanched 3-4 minutes in 350° oven and cool
Kosher salt and cracked pepper
¼Cupolive oil to sauté in
Red wine demi glace
2Shallots minced
2Cupscabernet
2Cupsveal stock
3Tablespoonsbutter
Barley Rissotto
8Ouncesbarley
¼Cuponion diced
¼Cupcelery diced
¼Cupcelery diced
6Tablespoonsbutter
2Tablespoonschopped parsley
1Tablespoonchopped thyme
4Cupschicken stock
Instructions
Tuna
Method: Wrap tuna in bacon. Season generously with salt. Coat in cracked, black pepper. In sauté pan, heat oil. Sear 3-4 minutes on each side for rare.
Red wine demi glace
In sauce pan, sweat onions in ½ tablespoon butter until soft. Add wine. Reduce to ¼ cup. Add veal stock. Reduce by half until sauce easily coats back of spoon. Over medium heat, whisk in butter a little at a time letting each bit be absorbed before adding more. Season serve with tuna.
Barley Rissotto
Cook barley until al dente, cool.
In saucepan, melt 2 tablespoons butter. Sauté celery, carrots and onion until tender. Add thyme. Stir. Add barley. Warm through. Add chicken stock a little at time, allowing stock to be absorbed, then adding more barley. Should be loose, but not liquidy. Add butter 1 tablespoon at a time until absorbed. Season. Add parsley. Serve with tuna and red wine sauce.