Seared Tuna Pepper Steaks |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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In this simple but irresistible recipe from Aqua in San Francisco, chef de cuisine Jay Wetzel prepares tuna steak like a traditional beef pepper steak. Sautéed spinach and roasted baby potatoes are delicious alongside, and individual lemon tarts round out the menu. This recipe can be prepared in 45 minutes or less. Ingredients:
2 1/4 teaspoons coarsely cracked black pepper |
2 1 1/4-inch-thick tuna steaks |
2 teaspoons olive oil |
1/4 cup (1/2 stick) unsalted butter |
1/4 cup chopped shallots |
3/4 cup canned low-salt chicken broth |
1/2 cup brandy |
Directions:
1. Press 1/2 teaspoon cracked pepper onto each side of each tuna steak and sprinkle lightly with salt. Heat oil in heavy medium skillet over medium-high heat. Add tuna to skillet and sear until cooked to desired doneness, about 3 1/2 minutes per side for medium. Transfer tuna to plates; tent with foil to keep warm.
2. Add butter and shallots to same skillet. Sauté over medium heat until shallots soften, about 3 minutes. Remove skillet from heat. Add broth, then brandy. Place skillet over high heat and boil until sauce is reduced to 1/3 cup, about 8 minutes. Season with salt and remaining 1/4 teaspoon pepper. Spoon sauce over tuna.
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