Hello everybody, it is Brad, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, brad's pan seared ahi tuna with red wine balsamic reduction. One of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.
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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. 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.
To begin with this particular recipe, we have to 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 cook it.
The ingredients needed to make Brad's pan seared ahi tuna with red wine balsamic reduction:
- Take 6 ahi tuna steaks
- Make ready 1 mrs dash original seasoning
- Get reduction
- Prepare 3 cup cabernet sauvignon or merlot
- Prepare 2 tbsp balsamic vinegar
- Make ready 4 medium roma tomatoes, diced
- Take 1/2 medium sweet onion, diced
- Get 1/2 tbsp butter
- Get 1 lg clove garlic, minced or pressed
- Make ready 1/3 cup chopped fresh basil
- Prepare 1 pinch 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. Red wine reduction: Put all ingredients in a wide shallow pan and bring to a simmer over medium-low heat.
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
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. You want the outside to cook very quickly, while leaving the inside raw, so it. Once sufficiently seared, take the tuna from the pan and place it on the bed of freshly seasoned herbs. Roll the tuna around until it has a nice coating On the plate, sparingly place the balsamic reduction (make a little design if you're up to it).
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