Filet Mignon of Rare Tuna with Foie Gras

Here a center-cut portion of tuna is trimmed to resemble a filet mignon of beef grilled rare, topped with a slab of seared, fattened duck liver (foie gras) and sauced with an explosively full-flavored red wine sauce. It’s served resting on charred onions and ribbons of zucchini and carrot. Naturally, the same concept works beautifully with a filet of beef. Make tuna cakes or tartare from any tuna trimmings.