Yellow Fin Tuna "Wellington"

Yields 4 Portions
Portion Size: 7 to 8 oz’s

4-5oz portions of Yellow fin Tuna
1# Wild Mushrooms, any type will do.
4 shallots, peeled and minced
1 cup White Wine
40 Large Flat Spinach Leaves
2 Large sheets Puff Pastry, found in the frozen section in most specialty stores
4 cup Red wine
1 cup Red Port Wine
2 oz. Sweet Butter
TT Salt and Pepper
Plastic Wrap
Convection Oven

Method of Preparation:

Quickly rinse the mushrooms and remove any inedible pieces.  Then heat a large sauté pan over high heat.  Meanwhile, chop the mushrooms into very tiny mince.  When the pan is hot, add 2 oz. Cooking oil and toss in the mushrooms.  Sauté the mushrooms until most if the natural water is evaporated, then add the shallots and white wine.  Let the mushroom cook until the pan is almost dry.  Cool and reserve.

Bring a large pot of salted water to a rolling boil, and have an ice bath on stand by.  Blanch the spinach for 10 seconds and then shock in the ice bath.  On a couple of large trays lay out the spinach on some paper towels to allow to dry.

Building the Wellington’s:
Take a large piece (8x12) of plastic wrap and lay it out on the counter.  Carefully start to lay the spinach one piece at a time overlapping just a little.  When the spinach rectangle is about 6x8, spread a nice layer of the mushrooms over the spinach to form a 5x7 shape on top of the spinach.  Season the tuna with salt and pepper and add the one end of the spinach.  Gently start to roll the tuna with the spinach and mushrooms while using the plastic wrap as a guide.  Make a little tight package and let set for about 10 minutes.  Meanwhile, cut the puff pastry into 4x6 piece’s (4) and 4-inch rounds (8).  Place the tuna rolls on the 4x6 pieces of puff pastry and start to roll until the tuna is covered by puff.  Remember to seal all ends or cracks with egg wash.  Reserve until needed.  

Making the Sauce:
In a large pot add the red wine and red wine and red port wine.  Reduce until about 3 oz’s left, and then finish the sauce with butter, salt and pepper.

Cooking the Wellington:
Preheat a convection oven at 425 degrees.  Put the Tuna Wellington’s onto a non-stick baking sheet and generously eggs wash the tuna packages.  Cooking timetable: 12 minutes – Med rare, 14 minutes – medium, 16 minutes – Mid well, 18 + - well done.