Tuna Steak With Red Wine Sauce Recipes

TUNA AU POIVRE WITH RED WINE SAUCE

Steps:

• Season tuna steaks with salt. Sprinkle with garlic, coriander, fennel and black pepper. Drizzle with olive oil. Rub to coat evenly with spices on both sides. Let marinate at room temperature for 15 minutes (or refrigerate for up to 4 hours and bring to room temperature before cooking).
• Make the red wine sauce: Melt butter over medium-high heat and add shallots. Cook, stirring, until lightly browned, about 2 minutes. Add wine and simmer until reduced by half. Add chicken broth and reduce until 1 cup sauce remains, about 10 minutes. Season with salt, set aside and keep warm.
• Set a wide cast-iron skillet over medium-high heat (or use 2 smaller pans). When hot, lay in steaks and sear for 2 minutes, until nicely browned. Flip and cook 1 minute more for rare, 2 minutes for medium rare. Arrange tuna on a platter or individual plates. Spoon wine sauce over each steak.

MARINATED TUNA STEAKS WITH ANCHO CHILE RED WINE SAUCE AND SPINACH-TOMATILLO RICE CAKE

Steps:

• Whisk together ancho puree, garlic, fennel, allspice, orange juice, honey, olive oil, and oregano in a medium-baking dish. Add the tuna and turn to coat. Refrigerate for 20 minutes, covered.
• Heat grill pan over high heat. Remove tuna from marinade and season with salt and pepper to taste on both sides. Sear on 1 side until golden brown, about 1 1/2 to 2 minutes. Turn over and cook for 1 minute for medium-rare doneness.
• Place two Spinach-Tomatillo Rice Cakes onto a plate. Prop a tuna steak on top of the cakes at an angle. Drizzle the plate with the Ancho Chile Red Wine Sauce.
• Place water in a medium saucepan and bring to a boil. Heat olive oil in a medium high-sided saute pan over medium heat. Add the rice and stir to coat. Add 2 cups of the hot water and stir until evaporated. Repeat with the remaining water until the rice is al dente. Stir in the cheese and butter until combined. Stir in the spinach and tomatillo sauce, season with salt and pepper. Spread the mixture evenly out onto a sheet pan, cover and place in the refrigerator until firm, about 1 hour.
• Remove the risotto from the refrigerator and cut out 8 (2-inch) circles. Place the flour onto a plate and season with salt and pepper, to taste. Dredge the risotto circles on both sides in the flour and tap of the excess. Heat the butter and oil in a large saute pan over high heat. Saute the cakes until golden brown on both sides. Remove to a plate lined with paper towels.
• Preheat oven to 400 degrees F. Place tomatillos, garlic, and onions on a medium baking sheet, toss with oil and season with salt and pepper. Roast until all vegetables are soft, about 20 to 25 minutes.
• Place roasted vegetables and remaining ingredients in a food processor and process until smooth.
• Combine ancho puree and wine in a small saucepan and cook until reduced by half. Add the mixture to a blender with the vinegar and honey, blend until smooth and season with salt and pepper, to taste. With the motor running, slowly add the olive oil and blend until emulsified. Re-season, if needed.

SPICED TUNA STEAKS WITH FENNEL AND RED PEPPERS

Steps:

• Lightly brush tuna steaks with some additional oil and season with salt. Crush fennel seeds and peppercorns coarse in a mortar with a pestle and press onto both sides of tuna steaks. Let tuna steaks stand on a plate 10 minutes.
• In a heavy non-stick skillet sauté fennel bulb in 1 1/2 tablespoons oil over moderately high heat, stirring, until golden. Add bell pepper and garlic and sauté 1 minute. Add water and simmer vegetables, covered, 10 minutes, or until fennel is tender. Remove lid and, if necessary, boil mixture until liquid is nearly evaporated. Add lemon juice and salt and pepper to taste and keep warm.
• While fennel mixture is cooking, brush a heavy skillet, preferably cast-iron, with some additional oil and heat over moderately high heat until hot but not smoking. Sauté tuna steaks 2 minutes on each side, or until barely pink in center, for medium meat. Transfer tuna steaks to plates and spoon fennel-pepper mixture over and around them.

RED WINE VINAIGRETTE TUNA STEAKS

Steps:

• Mix all ingredients, except Tuna Steaks, with a whisk until well incorporated.
• Pour over tuna steaks and marinate for at least 30 minutes.
• Grease and preheat grill or grill pan to medium high heat.
• Add tuna steaks, discard remaining marinade.
• Grill 4-6 minutes per side. Tuna should not be cooked well done!
• Remove from heat and let rest for 3-5 minutes.
• Enjoy :-).

TUNA STEAKS WITH GARLIC-HERB CREAM SAUCE

Steps:

• Heat a nonstick skillet over medium heat. Melt butter in the hot skillet. Season tuna steaks with salt and pepper and place in the skillet. Cook for 3 to 4 minutes per side. Remove to a serving plate and keep warm.
• Add half-and-half and spreadable cheese to the same skillet and stir until incorporated. Add lemon juice. Set 2 tablespoons of the sauce aside. Add spinach to the remaining sauce in the skillet and cook until wilted, 1 to 2 minutes.
• Divide spinach between 2 plates and place tuna steaks on top. Serve reserved sauce over the steaks.

TUNA STEAKS WITH ROASTED RED PEPPER SAUCE

Steps:

• Add 2 tablespoons olive oil to a hot skillet.
• Sear tuna steaks on both sides.
• Melt 1/4 cup butter and stir in 1 tablespoon of flour.
• Add 3/4 cup of white wine and then add the flour and butter mixture.
• Add roasted red pepers and seasonings.
• Stir sauce until mixed well.
• Cook over medium heat for about 15 minutes or until desired doneness is reached.

T-BONE STEAKS WITH RED WINE SAUCE

Steps:

• Season steaks on both sides generously with onion powder, salt, and pepper. Add 3 sprigs of fresh thyme on each side of the steaks and place inside vacuum-seal bags and seal.
• Place vacuum-sealed bags into a sous vide water bath with the temperature set to 129 degrees F (54 degrees C). Leave in water bath for 1 1/2 hours.
• Take steaks out, pat dry with paper towels, and remove, reserving sprigs of thyme.
• Heat a cast iron pan over high heat. Drizzle in avocado oil. Sear steaks for about 45 seconds per side. Drop 2 tablespoons butter and garlic into the pan while searing the second side, tilt the pan, and spoon butter on top of steak. Add remaining butter and sear the edges of the steak using tongs, about 45 seconds each.
• Remove steaks from the pan and add red wine, Worcestershire sauce, reserved sprigs of thyme, and broth. Let simmer until liquid has reduced by half, 4 to 5 minutes. Strain liquid through a fine-mesh sieve into a bowl. Top steaks with red wine sauce and serve.

TASTY TUNA STEAKS

Steps:

• In a small bowl, combine the wine, soy sauce, ginger and garlic. Pour into a large resealable plastic bag; add the tuna steaks and bay leaf. Seal bag and turn to coat; let stand for 15 minutes. , Drain and discard marinade and bay leaf. In a large skillet, cook tuna in oil over medium-high heat for 4-6 minutes on each side for medium-rare or until slightly pink in the center.

TUNA STEAK MARCHAND DE VIN

Steps:

• 1. For the white beans, put the beans in a bowl, cover with cold water, and leave overnight to soak. Drain them and put in a large saucepan with the whole onion, bouquet garni, and enough water to cover by 3/4 inch (2 cm). (Add salt only three-quarters through cooking or the beans will be tough.) Bring to a boil, skimming any foam that collects on the surface. Cover the pan and simmer until the beans are nearly tender, 1 to 3 hours depending on the age and type of bean. Stir occasionally as they cook and add more water so at the end of cooking the beans are moist and soupy but not swimming in liquid.
• 2. Just before the beans are tender, heat the oil in a pan, add the chopped onion, and fry until soft but not brown. Stir in the garlic, salt, and pepper and continue cooking 1 minute. Stir this mixture into the beans. When the beans are very tender, discard the whole onion and bouquet garni. Taste and adjust the seasoning. You can cook the beans up to 3 days ahead, storing them in the refrigerator. If you cook the beans ahead, then only the tuna steaks need be sautéed at dinnertime.
• 3. For the steaks, heat the oil in a skillet. Sprinkle the fish with salt and pepper and sauté over quite high heat about 2 minutes. Turn and brown the other side, allowing 1 to 2 minutes if you like your tuna rare, or 3 to 4 minutes if you prefer it well done. Transfer the steaks to individual plates and keep warm.
• 4. Allow the pan to cool somewhat before adding the shallots, and sauté, stirring, for 1 minute. Stir in the garlic and cook 1 minute more. Add the wine and boil rapidly until it is reduced by about half. Stir in the chopped herbs and taste for seasoning. Spoon the sauce over the tuna, pile the beans beside the steaks, and serve.
• Quick fix
• I must confess that I often resort to ready-cooked canned beans, preferably cannellini. Just add the onion and garlic, with plenty of chopped thyme as a personal note.

TUNA STEAKS WITH MINT SAUCE

Steps:

• Coarsely chop garlic. Scatter mint and parsley over garlic, and continue to chop until mixture is minced together. Transfer mixture to a small bowl; stir in lemon juice and vinegar. Stir in oil to form a slightly thick paste; set aside.
• Heat a large skillet over high heat; generously scatter salt in bottom. Add fish to skillet. Cook, turning once, until fish is opaque and just cooked through, 2 to 3 minutes per side.
• Transfer the fish to a serving platter; spoon mint sauce on top. Serve with more sauce on the side.

TUNA STEAKS, WITH ANCHOVY TOMATO SAUCE

Steps:

• Wipe the tuna steaks dry with paper towels. Squeeze the lemon juice over the steaks and sprinkle them with half the olive oil. Leave to marinate while you prepare the sauce.
• Heat the remaining oil in a large heavy frying pan. Saute the onion and garlic until soft. Mash the anchovies into a paste and add. Cook for two minutes.
• Add the chicken stock, tomatoes, tomato paste and red wine. Season with salt and pepper and simmer gently, uncovered, for 30 to 40 minutes. The sauce should be thick but if it gets too dry, add a little more wine or water.
• Place the tuna steaks in the pan with the sauce. Cover and cook for five minutes. Turn over, cover, and cook another five minutes, or until done. Do not overcook. Garnish with parsley and capers and serve.