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Seared Tuna with Haricots Verts and Caramelized Shallots
Recipe by: (Serves 6)

Ingredients:
6 portions of fresh Hawaiian Tuna, 5 oz. each, preferably center cut

FOR THE MARINADE
1small bunch fresh thyme
1 small bunch fresh rosemary
2 cloves garlic, chopped
¼ tsp fresh ground pepper
1/3 cup olive oil

FOR THE SHALLOTS
12 large shallots, peeled
¼ cup sugar
3 Tbsp butter
¼ tsp salt
½ cup water

FOR THE SAUCE
6 chicken wings
1 Tbsp olive oil
2 shallots, chopped
2 cups red wine
1 small branch fresh thyme
3 cups DK Chicken Stock

1 lb fresh thin string beans

Method:
Prepare the marinade: Chop the thyme and rosemary, and mince the garlic. Add the 1/3 cup olive oil, along with the black pepper. Coat the tuna, and refrigerate one hour.

Meanwhile, place the shallots, the sugar, butter, salt, and water in a ten-inch sauté pan, turn heat to high, and cook the shallots until then water has evaporated. The sugar will begin to caramelize. Toss the shallots every few minutes, until they are uniformly coated. Set aside and keep warm.

Prepare the sauce: Heat a four-quart saucepot to medium heat. Add the tablespoon of olive oil and the chicken wings, and allow the wings to brown. Turn the wings and brown on the other side. Add the chopped shallots, and stir for one minute. Add the red wine, and cook for ten minutes, or until the wine is almost completely reduced. Immediately add the chicken stock and the branch of thyme, and cook for one hour, or until you are left with approximately one cup of liquid. Strain the sauce, and skim off any excess fat. Add to the caramelized shallots, and keep warm.

Bring 3 quarts of well-salted water to a boil. Add the string beans and cook for four to five minutes, until the beans are done but still retain some of their crunch. Immediately strain the beans and refresh in a bowl of ice water. Set aside until ready to serve.

To serve: Season the tuna liberally with salt. Heat a twelve-inch skillet to high heat. Add two tablespoons olive oil to the pan. Cook the tuna until rare, approximately one minute on each side, depending on the thickness of the pieces. Meanwhile, warm the string beans with the shallots in a sauté pan. Place the beans and shallots in the center of the plate. Spoon the sauce around the beans, and place the tuna, each piece cut into three, over the sauce. Serve at once.

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