MYSHARONANY
1/6/08 8:38 A
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I found this recipe on line yesterday. (I think it was Allrecipes.com . . .). I really was delicious. A total keeper. It is supposed to be made with blood oranges but I couldn't get any so I juiced some tangerines, right off the tree. The only difference I would make with the tangerines is to add a tsp of sugar since the tangerines are not as sweet at blood oranges).
It is a delicious and easy dinner to make. My husband and I really, really enjoyed it. I true keeper!!
INGREDIENTS
* 1 tablespoon olive oil
* 12 oz of ahi tuna steaks
* 1/2 cup white wine
* 1 tablespoon butter
* 2 medium shallots, minced
* 3 cloves garlic, minced
* 2 cups blood orange juice (or 1 1/2 cups of tangerine juice + 1 tsp of sugar)
DIRECTIONS
1. In a skillet, heat olive oil over medium-high heat. Sear tuna on one side. Flip and sear other side until tuna is cooked to your desired degree of doneness. Remove from skillet and allow to rest. (I like my tuna black and blue with is very, very rare but just sear it how you like it)
2. Return skillet to heat and add white wine. Scrape bottom of pan with spatula to remove any bits from browning the tuna. Reduce heat to medium and add shallot and garlic and butter. Cook and stir until shallot is clear, approximately 3 to 5 minutes. Stir in blood orange juice. Boil until the liquid has reduced to half its original volume or until it thickens. Remove from heat.
3. Slice the tuna across the grain. Fan the slices out onto a place and drizzle with blood orange/tangerine sauce.
Serve over rice and enjoy!!
Bon Appetit!
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