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[edit] Ingredients
4 |
1" Thick Tuna Steaks |
½ |
teaspoon Salt |
¼ |
teaspoon Black Pepper |
3 |
tablespoons Olive Oil |
4 |
tablespoons Butter |
4 |
cl Garlic, chopped |
1 |
tablespoon Grated Fresh Gingerroot |
⅛ |
teaspoon Red Pepper Flakes |
2 |
teaspoons Grated Lemon Zest |
3 |
tablespoons Chopped Shallots |
½ |
cup White Wine |
2 |
tablespoons Chopped Italian Parsley |
[edit] Preparation
Step 1 |
Sprinkle the tuna steaks with 1/4 teaspoon salt and the pepper. Heat the olive oil in a large saute pan over medium-high heat until sizzling, about 2 minutes. Add the tuna steaks and cook for 2 minutes per side. The steaks will be well-browned on the outside but still raw inside. Transfer to a plate and cover with foil. Set aside. |
Step 2 |
Melt 1 tablespoon of the butter in the same pan set on high heat. Add the garlic, ginger, red pepper flakes, lemon zest, and shallots. Cook for 1 minute. Stir in the wine, scraping up any brown bits from the bottom of the pan. Add the parsley and remaining 1/4 teaspoon salt and cook until reduced by half, about 2 minutes. Remove from the heat and stir in the remaining butter until it's completely melted. Place the tuna on serving plates and top with the sauce. |
