Blackened Tuna PDF Print E-mail
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Wednesday, 22 June 2011 23:38

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
  1. Trim any dark parts from tuna and discard
  2. Blend wine, lemon juice, Worcestershire, and garlic together in a wide bowl
  3. Place tuna steaks in mixture for about 30 seconds on each side; shake off excess marinade and set tuna aside
  4. Strain excess marinade into small saucepan and bring to light boil; reduce by half
  5. 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
  6. Season both sides of fish with Tony’s; spoon melted butter over both side, enough for it to drip a bit
  7. 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
  8. First fish will stick to pan for short time, then break free after about a minute
  9. Turn it and cook other side for another minute
  10. 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
  11. Serve sauce over fish at individual places

Serves 4

 

Last Updated on Wednesday, 06 July 2011 03:50