Tuna Steak With Sorrel Sauce

By Moira Hodgson

Updated Oct. 10, 2023

Total Time
20 minutes
Prep Time
10 minutes
Cook Time
15 minutes
Rating
4(27)
Comments
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Ingredients

Yield:4 servings
  • 4tuna steaks (about 2 pounds total weight)
  • Juice 1 lemon
  • 2tablespoons olive oil
  • 2large shallots, minced
  • 1small clove garlic, unpeeled and left whole
  • 2tablespoons butter
  • 3 to 4pounds sorrel
  • ½ to ¾cup chicken stock
  • Coarse salt and freshly ground pepper to taste
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

529 calories; 17 grams fat; 6 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 3 grams polyunsaturated fat; 48 grams carbohydrates; 16 grams dietary fiber; 7 grams sugars; 55 grams protein; 1586 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Wipe the tuna steaks dry with paper towels. Squeeze lemon juice on both sides, brush with oil and set aside.

  2. Step 2

    Preheat broiler to high.

  3. Step 3

    Meanwhile, in a heavy saucepan or skillet, soften the shallots and the garlic in the butter. Add the sorrel and cook, stirring frequently, for one to two minutes.

  4. Step 4

    Add the chicken stock and cook a further five minutes. Remove from the stove. Peel the garlic and add the flesh to the sorrel. Puree with the sorrel mixture in a blender or food processor.

  5. Step 5

    Place the sauce in a small saucepan and keep warm.

  6. Step 6

    Meanwhile broil the tuna for three to five minutes on each side, or until medium rare. Serve immediately, passing the sauce separately.

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Ratings

4 out of 5
27 user ratings
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Comments

aabrian

I can't believe that one should really use 3-4 lbs of Sorrel, as called for in the recipe. 3-4 oz. sounds about right. The recipe should be corrected.

Es

For when the sorrel is overtaking the herb garden. Lovely spring dinner. I only had about 3 oz of sorrel (looks like a lot) and I followed the directions using a splash (maybe 1/4 cup) of chicken stock. More than enough sauce for 2 grilled tuna steaks and the first asparagus from the garden. The lemony flavor of the sorrel was perfect.

Dave

G thought the tuna was too dry... my bad for cooking it too long, but the sauce was really good, in my opinion. Remember not to turn the food processor on high when doing the puree.

melissa

I used roughly a pound of sorrel - it reduces like spinach. It was great on the tuna and on the accompanying roasted potatoes.

Es

For when the sorrel is overtaking the herb garden. Lovely spring dinner. I only had about 3 oz of sorrel (looks like a lot) and I followed the directions using a splash (maybe 1/4 cup) of chicken stock. More than enough sauce for 2 grilled tuna steaks and the first asparagus from the garden. The lemony flavor of the sorrel was perfect.

aabrian

I can't believe that one should really use 3-4 lbs of Sorrel, as called for in the recipe. 3-4 oz. sounds about right. The recipe should be corrected.

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