Rhubarb and Tuna

 We try to use rhubarb often at home – as a sauce for pork chops (wonderful) in puddings (of course) and here (surprise surprise) as a sauce to go with seared tuna.

  • 15 g butter,
  • 8 sticks rhubarb, cut into 2.5cm chunks using the red bits only
  • 1-2 tbsp caster sugar
  • 1/2-1 tsp balsamic vinegar, preferably aged

Method

Simply melt the butter in a large saucepan and throw in the pieces or rhubarb. Add the sugar and 6 tablespoons of water, cover the lot and bring it all to a gentle simmer. Cook this for just a few minutes until the rhubarb is tender. Gently spoon the rhubarb chunks from the liquor and keep to one side.

Bring the reserved liquid to a simmer and cook gently for a few minutes, mashing to thicken the liquor. Purée the lot to thicken (if it is still too loose, turn up the heat and reduce further). Strain through a sieve, then add ½ teaspoon of vinegar. Place on the plate, with the sliced seared tuna on top.  On top of the tuna one or two chunks of the rhubarb, the rest in a bowl for those who really love it. They will.

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