This is no ordinary red wine sauce.  It is more of a red wine-infused, Mediterranean-inspired paste if you will.  It starts with cooking some shallots in a bit of butter, and then you reduce some dry red wine in the pan, along with fish stock or clam juice.  In the meantime, you puree garlic, sun-dried tomatoes and black olives together to form a paste. The flavorful paste is then added into the reduced sauce and served over grilled fish.  I had nice salmon filets on hand, but grilled tuna steaks would also be a lovely choice.

(To view this recipe, click on the following link: http://www.foodandwine.com/recipes/grilled-tuna-red-wine-sauce)

Tagged: black olives, clam juice, fish, fish stock, Food & Wine, grilled fish, grilled tuna, Mediterranean, red wine, red wine sauce, salmon, shallots, sun dried tomatoes, tuna