Hello everybody, it’s Drew, welcome to our recipe page. Today, we’re going to make a distinctive dish, brad's pan seared ahi tuna with red wine balsamic reduction. One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.
Brad's pan seared ahi tuna with red wine balsamic reduction is one of the most favored of recent trending meals in the world. It’s easy, it’s quick, it tastes yummy. It is enjoyed by millions every day. They’re nice and they look fantastic. Brad's pan seared ahi tuna with red wine balsamic reduction is something which I have loved my whole life.
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. Note: Seared Ahi tuna is best cooked rare to achieve its wonderfully meaty flavor and buttery. (Sesame crusted, pan seared Ahi tuna on a bed of fresh greens, lightly tossed Pan-Seared Tuna with Avocado Salsa.
To get started with this particular recipe, we must 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 ahi tuna steaks
- Take mrs dash original seasoning
- Get reduction
- Make ready cabernet sauvignon or merlot
- Get balsamic vinegar
- Prepare medium roma tomatoes, diced
- Take medium sweet onion, diced
- Take butter
- Make ready lg clove garlic, minced or pressed
- Take chopped fresh basil
- Take of kosher salt
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. For one thing: it comes For another thing: it is usually cooked medium-rare: seared on the outside, red on the inside. Neither the vinegar nor the wine need to be the best quality, yet the reduction will take on a nice quality flavor.
Steps 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
For one thing: it comes For another thing: it is usually cooked medium-rare: seared on the outside, red on the inside. 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. Seared Tuna Sandwich with Balsamic Onions.
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