Blackened Tuna PDF Print E-mail
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Wednesday, 22 June 2011 15:06
4 10-ounce tuna steaks, each about 1” thick ½ cup dry white wine 2 TBS lemon juice, strained 1 tsp Worcestershire sauce 2 cloves garlic, mashed and finely chopped 1/4 cup Tony Chachere’s seasoning mix ½ stick unsalted butter,...   4 10-ounce tuna steaks, each about 1” thick ½ cup dry white wine 2 TBS lemon juice, strained 1 tsp Worcestershire sauce 2 cloves garlic, mashed and finely chopped 1/4 cup Tony Chachere’s seasoning mix ½ stick unsalted butter, melted 6 TBS unsalted butter, softened Trim any dark parts from tuna and discard Blend wine, lemon juice, Worcestershire, and garlic together in a wide bowl Place tuna steaks in mixture for about 30 seconds on each side; shake off excess marinade and set tuna aside Strain excess marinade into small saucepan and bring to light boil; reduce by half Place a large cast-iron skillet over hottest heat source you have; pan is ready when oils that are in metal have burned off and surface is smoking Season both sides of fish with Tony’s; spoon melted butter over both side, enough for it to drip a bit Place fish into hot skillet. WARNING! There is good chance this will flame up briefly and certain to create much smoke—you may want to do this outdoors on a burner First fish will stick to pan for short time, then break free after about a minute Turn it and cook other side for another minute Make lemon-butter sauce for tuna by heating reduced marinade over medium-low heat; add softened butter, a TBS at a time, stir until creamy Serve sauce over fish at individual places Serves 4
Last Updated on Wednesday, 28 August 2013 15:27