Hello everybody, it’s Jim, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, brad's pan seared ahi tuna with red wine balsamic reduction. It is one of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
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Lastly I added a few splashes of white wine when I put the steaks in the pan. It not only adds a nice flavor to the After cooking I deglazed iron skillet as suggested by another w/ squeeze of lime a bit of balsamic and white wine and put a. 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 Both of these types of tuna have flesh that ranges in color from pink—usually found in smaller fish—to a deep red found in larger. (Sesame crusted, pan seared Ahi tuna on a bed of fresh greens, lightly tossed Pan-Seared Tuna with Avocado Salsa.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook brad's pan seared ahi tuna with red wine balsamic reduction using 11 ingredients and 10 steps. Here is how you can achieve that.
The ingredients needed to make Brad's pan seared ahi tuna with red wine balsamic reduction:
- Get 6 ahi tuna steaks
- Prepare 1 mrs dash original seasoning
- Make ready reduction
- Take 3 cup cabernet sauvignon or merlot
- Take 2 tbsp balsamic vinegar
- Get 4 medium roma tomatoes, diced
- Get 1/2 medium sweet onion, diced
- Make ready 1/2 tbsp butter
- Get 1 lg clove garlic, minced or pressed
- Take 1/3 cup chopped fresh basil
- Get 1 pinch of kosher salt
Red wine reduction: Put all ingredients in a wide shallow pan and bring to a simmer over medium-low heat. Arrange the salmon on a serving platter and garnish with the wine reduction and watercress puree. Pan-Seared Tuna with Avocado, Soy, Ginger, and Lime. After buying tuna in the Sicilian town of Messina, Jacques Pépin prepared seared steaks with a red-wine sauce, oregano and briny capers.
Instructions to make Brad's pan seared ahi tuna with red wine balsamic reduction:
- Start the reduction by melting butter in a medium sauce pot on medium low
- Add onions and carmelize stirring often
- Add rest of reduction ingredients and bring to a simmer
- Continue simmering until tomatoes are stewed and mixture reduces by at least half
- When reduction is close to done, coat a heavy cast iron skillet with oil and heat until oil is almost smoking
- Add cold tuna steaks to pan and sprinkle with mrs dash seasoning
- Sear for two minutes each side. Sprinkle mrs dash on other side after you flip steaks
- Remove from pan when steaks are cooked to rare. There should be a little pink in the middle
- Immediately plate steaks. Top with warm reduction. And garnish with a small basil leaf.
- Serve with herbed fettuccine and a steamed vegetable
Pan-Seared Tuna with Avocado, Soy, Ginger, and Lime. After buying tuna in the Sicilian town of Messina, Jacques Pépin prepared seared steaks with a red-wine sauce, oregano and briny capers. Like most rich fish served with a red wine sauce, Pépin's tuna steaks pair well with a light red wine (tannic reds can make the fish taste metallic or fishy). Ahi tuna, also known as yellowfin tuna, marinated in sesame oil, soy sauce, ginger, garlic, green onion, and lime juice, then pan seared. Heat the balsamic vinegar in a saucepan over a low to medium fire and reduce by half or until it just begins to thicken.
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