Seared Ahi Tuna W Red Wine Demi Glace Reduction Recipes

Steps:

• Take 1 tbsp. olive oil and mix with garlic powder, onion powder, salt and thyme. Rub all over tuna filets. Let sit 30 minutes
• Add the other tbsp olive oil to pan and add the butter. When pan is very hot sear the tuna steaks on each side. Cook until desired doneness. I like mine raw in the middle but warm.
• Remove from pan and let rest covered with foil. Pour red wine in pan and reduce by half. Add demi glace. Let reduce until a bit thickened.
• Pour over tuna and garnish with rosemary

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.

Steps:

• Season the tuna steaks with salt and cayenne pepper.
• Melt the butter with the olive oil in a skillet over medium-high heat. Cook the peppercorns in the mixture until they soften and pop, about 5 minutes. Gently place the seasoned tuna in the skillet and cook to desired doneness, 1 1/2 minutes per side for rare.