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

Hello everybody, hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, brad's pan seared ahi tuna with red wine balsamic reduction. One of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

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Great recipe for Brad's pan seared ahi tuna with red wine balsamic reduction. Had this dish at the most popular Italian place in town. Make the balsamic reduction: Place the balsamic vinegar, lemon juice, and garlic in a small saucepan over medium-low heat.

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

Add remaining ingredients and heat on medium until reduced by half. Sprinkle the tuna with the pepper, salt, and sesame seeds. Rub into meat to create crust. Heat cooking oil in a large skillet set over medium high.

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

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 however you wanna call it) for your fish. Seared or raw tuna is one of my favorite fish to eat whether I'm having sushi, ceviche, poke bowls or salads like this. Some other tuna recipes I love made with sushi grade tuna are Ahi Tuna Watermelon Salad and Seared Tuna Salad with Wasabi Butter Sauce. Whenever I go to the fish market (I love Jordan's Lobster Farm near me), I'm always asking my fishmonger about. High-quality ahi tuna is also delicious eaten raw in thin slices or as part of sushi rolls—and even makes an outstanding burger.

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