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Directions: 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.
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.
| Ingredients:
4 1" Thick Tuna Steaks
1/2 Teaspoon(s) Salt
1/4 Teaspoon(s) Black Pepper
3 Tablespoon(s) Olive Oil
4 Tablespoon(s) Butter
4 Centiliter(s) Garlic, chopped
1 Tablespoon(s) Grated Fresh Gingerroot
1/8 Teaspoon(s) Red Pepper Flakes
2 Teaspoon(s) Grated Lemon Zest
3 Tablespoon(s) Chopped Shallots
1/2 Cup(s) White Wine
2 Tablespoon(s) Chopped Italian Parsley |
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