Having never been to culinary school, I've only learned the basics by accident, and in completely the wrong order. (Says some instructor someplace) Lately I've been thinking that this is time when I need to learn some of the basics, things that I should have learned 10 years ago, but I've been so busy washing sippy cups in between cooking meals that I haven't had the time. So this is the time. And I've chosen a sauce first.
Tuna rubbed with ground coriander, paprika, kosher salt, cayenne, and black pepper
White wine, white wine vinegar, and shallots reducing from 1 1/2c down to 2 tablespoons
Beginning to whisk in the butter (1 lb. by the time I'm done), 1/2 inch cube at a time
As the butter is added in, the volume builds, and it becomes thicker and creamy. When it's done I just seasoned to taste with pink kosher salt.
Tuna seared for 1 min per side, sliced, and with Beurre Blanc
We also had a mixed greens salad and wild rice, with TJ's 21 seasoning salute, but who cares?!