Yellow Fin Tuna "Wellington," Wild Mushrooms, Flat Leaf Spinach, Red Wine Sauce

Recipe Photo: 
Recipe Author: 
Christopher Lee
Recipe Serves: 
4
  • (4) 5oz portions of yellow fin tuna
  • 1 lb. 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 cups red wine
  • 1 cup red port wine
  • 2 oz sweet butter
  • Salt and pepper to taste

Special Equipment

  • Plastic wrap
  • Convection Oven
Recipe Instructions: 
  1. Mushrooms: Quickly rinse the mushrooms and remove any inedible pieces. Heat a large sauté pan over high heat. Meanwhile, chop the mushrooms into a very tiny mince. When the pan is hot, add 2 oz cooking oil and toss in the mushrooms. Sauté the mushrooms until most of the natural water is evaporated, then add the shallots and white wine. Let the mushrooms cook until the pan is almost dry. Cool and reserve.
  2. Spinach: 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 paper towels to dry.
  3. Building the Wellingtons: Take a large piece (8×12) of plastic wrap and lay it out on a countertop. Carefully lay the spinach one piece at a time, overlapping the leaves just a bit. When the spinach rectangle is about 6×8, spread a layer of the mushrooms over the spinach to form a 5×7 shape on top of the spinach. Season the tuna with salt and pepper and add to the one end of the spinach. Gently roll the tuna with the spinach and mushrooms, using the plastic wrap as a guide. Make a tight package and let set for about 10 minutes. Meanwhile, cut the puff pastry into (4) 4×6 inch pieces and (8) 4-inch rounds. Remove the plastic wrap from the tuna rolls and place them on the 4×6 pieces of puff pastry, rolling until the tuna is covered by puff. Seal all ends or cracks with egg wash (egg or egg white mixed with 1-2 tsp water). Reserve until needed. 
  4. Making the sauce: In a large pot, heat the red wine and red port wine. Reduce until there are about 3 oz’s left, and then finish the sauce with butter, salt and pepper. 
  5. Cooking the Wellingtons: Preheat a convection oven to 425 degrees. Place the Tuna Wellingtons on a non-stick baking sheet and generously egg wash the tuna packages. Cooking time table: 12 minutes – medium rare, 14 minutes – medium, 16 minutes – medium well, 18+ – well done.