Place a small sauté pan over high heat until very hot. Add oil and quickly add tuna. Turn once and cook over high heat until rare to medium rare. Set aside and keep warm.

Shallots:
3 medium shallots, sliced thin
1 tablespoon of butter
1 tablespoon of olive oil
1/2 cup of dry sherry
1/4 cup of balsamic vinegar
2 teaspoons of sugar, salt and pepper

In a medium saucepan, melt butter with olive oil. Add remaining ingredients and reduce for 20 minutes until liquid is almost gone.

Serve tuna on a bed of sautéed spinach with shallots on the side.

The chef also told us about Chef Center Stage. That's an annual fundraising event that benefits the Springfield Regional Opera. The event is at the Discovery Center on April 24 at 7 p.m.