Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to make 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 bit unique. This will be really delicious.
Brad's pan seared ahi tuna with red wine balsamic reduction is one of the most popular of current trending foods in the world. It is enjoyed by millions daily. It is simple, it’s fast, it tastes yummy. Brad's pan seared ahi tuna with red wine balsamic reduction is something that I have loved my entire life. They are fine and they look fantastic.
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 get started 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:
- Get 6 ahi tuna steaks
- Get 1 mrs dash original seasoning
- Prepare reduction
- Prepare 3 cup cabernet sauvignon or merlot
- Take 2 tbsp balsamic vinegar
- Make ready 4 medium roma tomatoes, diced
- Make ready 1/2 medium sweet onion, diced
- Prepare 1/2 tbsp butter
- Make ready 1 lg clove garlic, minced or pressed
- Take 1/3 cup chopped fresh basil
- Take 1 pinch of kosher salt
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. 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.
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
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. 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). Neither the vinegar nor the wine need to be the best quality, yet the reduction will take on a nice quality flavor.
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