Tender tuna medallions are cooked in butter until brown. Worcestershire and brandy flavor the rich pan sauce in this distictive presentation.
4 tuna steaks
flour (for dusting fish)
butter (for sauteing)
1 tbsp. shallots
2 tbsp. brandy
1/4 cup red wine
4 oz. brown sauce
1 tbsp. chives
Worcestershire sauce (to taste)
1. Dust tuna medallions with flour. Place in frying pan and sauté in butter over medium-high heat.
2. Cook tuna on both sides until brown. Add shallots. Deglaze tuna with brandy, red wine, Worcestershire sauce, and brown sauce. Add chives. Adjust seasoning and serve.