Ingredients

3/4 cup Cream sherry
1/4 cup sugar
1/2 pound rhubarb trimmed and cut on a bias
2 tablespoon Butter
2 tablespoon Olive oil
2 cups onions thinly sliced
1/2 cup chicken stock
1 pound Butter Beans
1 teaspoon thyme
Salt & pepper
Olive oil
2 6-ounce Tuna steaks
1 tablespoon lemon juice

Instructions

In a medium saucepan, combine the sherry with the sugar and cook over high heat, stirring occasionally, until the sugar is dissolved. Add the rhubarb and cook until just tender, about 3 minutes. Strain the cooking liquid in a colander set over a bowl, and reserve the rhubarb. Return the cooking liquid to the saucepan and boil over high heat until reduced to 1/2 cup.

Melt the butter with the olive oil in a wide skillet. Add the onions, cover, and cook over low heat, stirring, until softened. Add the chicken stock and thyme and a pinch each of salt and pepper. Cover and simmer over low heat until the onions are tender.

Cook the butter beans until tender. Using a slotted spoon add them to the onions.

Light a grill or heat a grill pan. Lightly oil the tuna steaks and season with olive oil, salt and pepper. Grill the tuna over a medium hot fire about 4 minutes. Turn the salmon and grill over a medium fire until barely cooked through, about 4 minutes more, depending on the thickness of the fish.

To serve, add the lemon juice to the onions and season with salt and pepper. Bring the sherry-rhubarb liquid to a boil and add the cooked rhubarb. Cook over high heat, just until hot, about 1 minute. Make a base of the beans and onions. Top with tuna. Spoon the rhubarb onto the tuna and serve at once.

Yields: 2 Servings