Poaching tuna steaks in white wine? help please?

Question

ok, it sounds like a dumb idea, but i had a fresh tuna steak in the fridge that needed using, since it had been opened and resealed since sunday i was afraid to eat it seared/raw so i decided to poach it in white wine as i thought it would be less tough than grilling it.. .. next thing you know i poured a lovely orange and flora muscat in a sauce pan and threw my tuna steak in and realised it was a bad idea and i wasted some good wine and ended up with tough tuna anyway.. so, is there any way i can salvage the simmering muscat and make it into a sauce for it? or do i pour it down the sink and treat it as a loss and a learning experience and drown my tough but floral and orange tuna steak in another sauce? if another sauce, what would you suggest?

i made a lovely scallop "stew" by cooking in v-8 and sherry but i simmered the juice down and it thickened to a sauce, i obviously cant do that with white wine alone.. what can i add to it to make a thickened sauce? thanks

well, the good news is i finished the quarter bottle muscat that was left so im happy anyway.. ;) lol

Answer 1

lol I like that you finished the bottle hehe

If it were me, I'd let the liquid cool, and then make a sauce using a roux- If you don't know how to do this- soften a finely chopped shallot in about an ounce of butter, then stir in about an ounce of flour until well combined on a lowish heat. Then bit by bit add your liquid, stirring it in all the time. If the sauce goes lumpy just give it a good whisk.

Season well with plenty of freshly ground black pepper and add a good dash of double cream. Mmmm-mm.

Answer 2

Make a sauce for sautee chicken.

4 tablespoons (1/2 stick) unsalted butter, divided

1 tablespoon minced shallots

1/2 cup muscat (use the sauce)

1 tablespoon whipping cream

1 tablespoon chopped fresh tarragon

Melt 2 tablespoons butter in large skillet over medium-high heat. Add chicken; sauté until cooked through, about 2 minutes per side. Transfer to platter; tent with foil. Melt remaining butter in same skillet over medium-high heat. Add shallots; sauté, stirring occasionally, 2 minutes. Add wine; bring to boil. Add cream; bring to simmer. Stir in tarragon. Season with salt and pepper. Spoon over chicken.