This may sound wild, but trust me the sweet fruit in the sauce matched with the flavorful fish and paired with a soft Rose wine is a hit. Even my dad liked it…and it is hard to get him to step out of the box. You just have to be willing to be adventurous.
4 sushi grade Tuna steaks
1 pint fresh raspberries
1 lb. of fresh strawberries
3 cloves garlic
1 small onion
Dry white wine
Sea Salt and fresh cracked pepper – I like white pepper for this, but any pepper is fine
1/2 bunch flat leaf parsley
10 mint leaves
Halve all strawberries, chop parsley, onion and garlic. In a roasting pan add raspberries, strawberries, parsley, garlic and onion. Coat the mixture lightly with olive oil (about 1 and a half tablespoons total), a dash of white wine and a healthy drizzle of balsamic vinegar. Mix together. Place in pre-heated oven set at 400 degrees. Roast strawberries and raspberries for about 30 minutes, or until they are carmelized.
When you have about 10 minutes left on the roasting, season the tuna steaks with sea salt and coarse cracked pepper, and a squeeze of lemon juice from 1 half of the lemon. Heat grill pan and spray with non-stick spray. Grill the tuna steaks, turning over after about 3 minutes on each side. Tuna takes a very short time to cook, and shouldn’t be cooked throughout.
After the fruit is caramelized, add the mixture to a blender and puree until almost smooth. (I like to have a bit of texture from the berries left, but it can also be blended until smooth.) Pour the sauce over the grilled tuna and finish with another squeeze of lemon and a dash of fresh mint and parsley. Serve with herbed cous cous.