Porcini crusted tuna with chanterelles

2 cups Syrah red wine
2 tablespoons Splenda
1 pound Ahi tuna, trimmed of skin, fat and any dark tissue, cut into approximately 2 long 8-ounce servings
Sea salt
Freshly ground black Tellicherry black pepper
Olive oil
2 tablespoons porcini or other dried mushroom powder
1 pound golden chanterelles, cleaned and cut into uniform 1/2 -inch size pieces 
5 ounces herbed goat cheese
1/4 cup snipped fresh chives 

Directions:

In an acid-resistant medium saucepan, combine red wine and Splenda. Bring to simmer over medium-high heat, cooking until reduced and thickened enough to coat back of a spoon, about 8 to 10 minutes. Reserve. In medium nonstick skillet, heat a few drops of olive oil over high heat. Season tuna generously with sea salt and black pepper. Cook tuna in skillet just until well seared, about 1 minute per surface. Repeat with other surfaces to sear all sides without cooking the fish. Transfer to a plate and reserve.

In small bowl, combine the mushroom powder with a little boiling water to rehydrate and form a paste. Add 1/4 of the red wine reduction and mix into a smooth paste. Evenly spread paste across the principal surfaces of the tuna. Place on a metal oven-proof pan and reserve.

Preheat oven to 450 degrees. In large nonstick skillet, heat a couple of tablespoons olive oil over medium-high heat. Add chanterelles, cooking until well-seared and tender, about 8 minutes. Transfer to metal bowl. Add goat cheese in tablespoon-size nuggets, mixing until the cheese softens and coats the mushrooms. Adjust seasonings with salt and pepper. Divide and artistically mound the chanterelles in center of your warm serving plates. Keep warm.

While the mushrooms are cooking, place the tuna in the preheated oven cooking until warm, about 6 to 8 minutes depending on the thickness of your fillet. You may also cook it more if you prefer, but tuna is most tender and moist at a rare- to medium-rare level.

To serve: Remove tuna from oven to cutting board. With a sharp knife, cut the tuna into thin slices across the grain. Layer atop the chanterelles. Drizzle the tuna and the plate with the red wine syrup. Sprinkle with chives and serve immediately.

Makes 4 servings.