Spiced Rubbed Tuna Steaks With Balsamic Reduction Recipes

SPICE-RUBBED SEARED TUNA STEAKS WITH BALSAMIC REDUCTION

Steps:

• Gather the ingredients.
• Make the balsamic reduction : Place the balsamic vinegar, lemon juice, and garlic in a small saucepan over medium-low heat.
• Simmer until the mixture reduces by half. Turn off the heat and reserve until needed. This sauce does not have to be hot for serving. The reduction will thicken slightly as it cools.
• If your tuna fillet is not already sliced into servings, slice into 4 rectangular steaks of equal size. In a small bowl, combine the salt, coriander, paprika, and cayenne pepper. Lay the tuna steaks out on a plate and sprinkle the spice mixture evenly on all sides.
• Evenly coat the tuna steaks with the freshly ground black pepper and gently press it in so that it adheres to the surface, being careful not to smash the flesh.
• Place a thick-bottomed frying pan or cast-iron skillet over medium-high heat. Add the oil and swirl to coat the pan. When you see small wisps of smoke, add the tuna to the pan and sear the steaks for about 1 minute per side or until the desired doneness is reached.
• Remove the tuna steaks and place them on a cutting board. For presentation, cut each steak diagonally into 4 to 5 slices and fan on a plate. Serve with a small amount of sauce drizzled alongside. Garnish with a lemon wedge and enjoy.

SPICED RUBBED TUNA STEAKS WITH BALSAMIC REDUCTION

Steps:

• To make the balsamic reduction. Boil the vinegar until reduced by half. Mix the salt, coriander, paprika, and pepper together.
• Roll the tuna steak edges in the spice mixture. Sear the tuna in the oil 3 minutes per side and then drizzle with balsamic reduction.
• Serve with lemon wedges

SPICE-RUBBED SEARED AHI TUNA STEAKS WITH BALSAMIC REDUCTION

Steps:

• Make the balsamic reduction: Place the balsamic vinegar, lemon juice, and garlic in a small saucepan over medium-low heat. Simmer until the mixture reduces by half. Turn off the heat and reserve until needed. This sauce does not have to be hot for serving. The reduction will thicken slightly as it cools.
• Slice the tuna fillet into four rectangular steaks of equal size. In a small bowl, combine the salt, coriander, paprika and cayenne pepper. Lay the tuna steaks out on a plate and sprinkle the spice mixture evenly on all sides.
• Evenly coat the tuna steaks with the freshly ground black pepper, and gently press it in, so that it adheres to the surface, being careful not to smash the flesh.
• Place a thick-bottomed frying pan or cast iron skillet over medium-high heat. Add the oil and swirl to coat the pan. When you see small wisps of smoke, add the tuna to the pan and sear the steaks for about one minute per side, or until desired doneness is reached.
• Remove the tuna steak and place on a cutting board. For presentation, cut each steak diagonally into 4-5 slices and fan on a plate. Serve with a small amount of sauce drizzled alongside. Garnish with additional lemon if desired.