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.
Heat a cast-iron ridged grill pan over high heat until very hot. Moisten the onion slices with the olive oil and place them in a single layer on the hot pan. Cook until lightly charred, 3 to 5 minutes. Turn over with tongs and char the other side. Repeat until all the slices are cooked. Set aside.
Moisten the tuna steaks with the olive oil and season with salt and pepper. Put them on a hot charcoal grill or onto the same grill pan used to char the onions. Sear the tuna 2 minutes on each side and keep hot.
Season the slices of foie gras with salt and pepper and season on both sides in a smoking-hot medium saute pan for 30 seconds on each side, or until a crisp outer crust just forms on the liver. Remove and keep warm.
Lay 3 or 4 charred onion rings in the center of each of 4 hot serving plates. Arrange 2 ribbons of carrots and 2 of zucchini over the onions in a circular nestlike pattern. Place the hot tuna steaks on top and arrange the foie gras on top of the tuna steaks, followed by more onions. Sauce the plate with 3 pools of the Burgundy Butter Sauce and serve at once.
© 2003 Jeremiah Tower. All rights reserved.