Tuna and swordfish rank way up on my list of delicious things! This soup is fresh and wonderful, and takes so little time it's unbelievable that you can have something this delicious on the table in such short order. Serve this elegant offering to company with some beautiful artisan bread! It can also be a first coarse to an elegant meal of Prime Rib, etc. You will be the talk of the town!
1 1/2# Tuna (or Swordfish), cut in 2” cubes
1/4 t. freshly ground black pepper
2 T. Olive Oil
Juice of 2 or 3 lemons (to your taste)
4 T. butter
4 T. flour
6 C. fish stock (hot)
2 t. coarse salt
1 C. green onions, thinly sliced
Toss the fish cubes with black pepper. In skillet, heat oil, add tuna and sear over high heat – do not over cook! Add the butter, lower the heat and add the flour, cooking for a minute or two. Whisk in the hot fish stock & salt and stir until sauce thickens. Add the lemon juice, stirring up the brown bits (fond) from the bottom of the skillet. Simmer 5 minutes, strain through a sieve held over a clean saucepan. Add white pepper. Reheat the broth, add tuna and scallions and simmer briefly. Ladle into hot soup plates and garnish with basil, dill, sour cream, etc. (your choice)!