Brad's pan seared ahi tuna with red wine balsamic reduction. 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 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.
I like mine raw in the middle but warm. Remove from pan and let rest covered with foil. Pour red wine in pan and reduce by half. You can cook Brad's pan seared ahi tuna with red wine balsamic reduction using 11 ingredients and 10 steps. Here is how you achieve it.
Ingredients of Brad's pan seared ahi tuna with red wine balsamic reduction
- You need 6 of ahi tuna steaks.
- Prepare 1 of mrs dash original seasoning.
- It’s of reduction.
- You need 3 cup of cabernet sauvignon or merlot.
- It’s 2 tbsp of balsamic vinegar.
- You need 4 of medium roma tomatoes, diced.
- Prepare 1/2 of medium sweet onion, diced.
- You need 1/2 tbsp of butter.
- You need 1 of lg clove garlic, minced or pressed.
- It’s 1/3 cup of chopped fresh basil.
- Prepare 1 pinch of of kosher salt.
Let reduce until a bit thickened. Sesame Crusted Seared Ahi Tuna is one of those effortless dishes that never fails to impress. 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 in garlic and butter.
Brad's pan seared ahi tuna with red wine balsamic reduction step by step
- 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.
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. 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.