Recipe: Yummy Brad's pan seared ahi tuna with red wine balsamic reductionTechnique

Auction Brad's pan seared ahi tuna with red wine balsamic reduction website. It not only adds a nice flavor to the fish but if you then take out the fish and add a little more wine while the pan is really hot it will deglaze your pan and leave you with a really nice white wine and peppercorn reduction (or pan gravy. Spice-Rubbed Seared Tuna Steaks With Balsamic Reduction. When seared on the outside and left rare in the middle, ahi tuna has a delicious meaty flavor and rich, buttery texture that will make even the most hardcore steak Place a thick-bottomed frying pan or cast iron skillet over medium-high heat. If you've never cooked filet mignon via the stovetop and oven method, it's very simple. In the meantime, put one tablespoon of butter into a pan and let it melt on medium heat.

Add the onion and shallots in oil, and allow the onion cook until it is translucent, stirring all the while. Grilled on the outside and pink and juicy on the inside, these maple and mustard-glazed tuna Properly seared tuna will still have a pink middle that remains red and rare. Pan seared lemon pepper tuna steaks seasoned with homemade lemon pepper seasoning, seared. You be responsible simmering devil Brad's pan seared ahi tuna with red wine balsamic reduction proving 11 program including 10 steps. Here you go do a bang-up job.

compound of Brad's pan seared ahi tuna with red wine balsamic reduction

1. then 6 of ahi tuna steaks.
2. add 1 of mrs dash original seasoning.
3. then of reduction.
4. add 3 cup of cabernet sauvignon or merlot.
5. also 2 tbsp of balsamic vinegar.
6. then 4 of medium roma tomatoes, diced.
7. a little 1/2 of medium sweet onion, diced.
8. then 1/2 tbsp of butter.
9. add 1 of lg clove garlic, minced or pressed.
10. give 1/3 cup of chopped fresh basil.
11. also 1 pinch of of kosher salt.

Neither the vinegar nor the wine need to be the best quality, yet the reduction will take on a nice quality flavor. Combine in a wide pan and boil until reduced by at least half (depnding on how thick and syrupy you want your sauce). Sugar can be increased or decreased to taste. After buying tuna in the Sicilian town of Messina, Jacques Pépin prepared seared steaks with a red-wine sauce, oregano and briny capers.

Brad's pan seared ahi tuna with red wine balsamic reduction singly

1. Start the reduction by melting butter in a medium sauce pot on medium low.
2. Add onions and carmelize stirring often.
3. Add rest of reduction ingredients and bring to a simmer.
4. Continue simmering until tomatoes are stewed and mixture reduces by at least half.
5. When reduction is close to done, coat a heavy cast iron skillet with oil and heat until oil is almost smoking.
6. Add cold tuna steaks to pan and sprinkle with mrs dash seasoning.
7. Sear for two minutes each side. Sprinkle mrs dash on other side after you flip steaks.
8. Remove from pan when steaks are cooked to rare. There should be a little pink in the middle.
9. Immediately plate steaks. Top with warm reduction. And garnish with a small basil leaf..
10. Serve with herbed fettuccine and a steamed vegetable.

Serve steaks and sauce immediately with watercress. Learn how to make Balsamic-Glazed Tuna. Place a grill pan coated with cooking spray over medium-high heat until hot. Sprinkle pepper and salt over fish. Ahi tuna, also known as yellowfin tuna, marinated in sesame oil, soy sauce, ginger, garlic, green onion, and lime juice, then pan seared.