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

Hello everybody, it’s Louise, welcome to our 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. It is one of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.

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.

Brad's pan seared ahi tuna with red wine balsamic reduction is one of the most well liked of current trending foods on earth. It’s appreciated by millions every day. It’s easy, it is fast, it tastes yummy. They are fine and they look fantastic. Brad's pan seared ahi tuna with red wine balsamic reduction is something which I have loved my whole life.

To begin with this particular recipe, we must first prepare a few components. You can have 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:
  1. Make ready 6 ahi tuna steaks
  2. Prepare 1 mrs dash original seasoning
  3. Get reduction
  4. Take 3 cup cabernet sauvignon or merlot
  5. Take 2 tbsp balsamic vinegar
  6. Make ready 4 medium roma tomatoes, diced
  7. Make ready 1/2 medium sweet onion, diced
  8. Make ready 1/2 tbsp butter
  9. Make ready 1 lg clove garlic, minced or pressed
  10. Make ready 1/3 cup chopped fresh basil
  11. Prepare 1 pinch of kosher salt

Seared Ahi Tuna with Roasted Winter Vegetable Israeli CouscousRunning to the Kitchen. ground black pepper, pearl couscous, brussels sprouts, sesame oil. 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.

Steps to make Brad's pan seared ahi tuna with red wine balsamic reduction:
  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

For one thing: it comes For another thing: it is usually cooked medium-rare: seared on the outside, red on the inside. 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). Seared Ahi Tuna with Chimichurri Sauce, Arugula and Avocado One of the best things about a seared ahi tuna is that because it cooks so quickly, dinner is never Sesame seared ahi tuna steak served over a soy beurre blanc with a cucumber red onion salad and wasabi aioli.

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