TRIGGER’S

BUZZ VALADAO

 

8 oz. yellow fin tuna steak about 1 ½ “ thick

¼ cup Buzz’s Cajun breading

3 Tbsp. vegetable oil

1 cup Spring mix

1 Tbsp. chopped shallots

¼ cup white Zinfandel wine

¼ cup seafood stock (can substitute chicken stock)

½ tsp. dried thyme leaves

1 Tbsp. fresh lemon juice

6 Tbsp. unsalted butter, chilled

4 oz. peeled medium shrimp

½ cup 40% heavy whipping cream

(Can replace cream and 5 Tbsp. butter with ½ cup plain yogurt)

 

Coat tuna completely with 1 Tbsp. vegetable oil, then coat one side of tuna with Cajun breading. Heat flat grill or cast iron pan to 375 degrees. Place tuna with  breaded side down. Sear both sides for 45 seconds each. Sear “edges” of tuna steak for 10-15 seconds to seal in natural juices. Let rest for 2-5 minutes.

 

Sauce:

Using a 10” sauté pan on medium heat, add 1 Tbsp. butter until foaming. Add shallots and sauté for 30 seconds. Add wine to deglaze bottom of pan. Add shrimp stock and thyme. Bring to a boil and then reduce to simmer. Reduce until mixture thickens (should coat the back of a spoon.) Add butter, one Tbsp. at a time, swirling to incorporate. Add lemon juice, salt and pepper to taste.

For low-fat version, when adding seafood stock, add shrimp and replace cream and butter with yogurt. Cut tuna steak in half diagonally, place 1 cup spring mix on dinner plate, then top with tuna steak and finish with lemon thyme sauce.