Seared Tuna with Pepper Glaze Recipe

From Dorothy McNett's Recipe Book.

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Seared Tuna with Pepper Glaze

From Dorothy McNett's recipes at This is great served with thinly sliced roasted or grilled potatoes and broccoli. This recipe is perfect in a heavy bottomed frypan or saute pan, and any good quality fresh fish steak (salmon, halibut, sea bass...) will cook nicely.

1-2 fresh tuna steaks, about 1 1/2 inches thick
sesame oil for brushing on the fish
generous amount of freshly coarse ground white or black pepper
fine sea salt
1-2 tablespoons plum wine, sake or white wine
thinly sliced grilled or roasted potatoes or broccoli, etc. for serving

Liberally brush each side of fish with the oil. Sprinkle with pepper and salt. Heat a stove top grill pan or saute pan. When very hot but not smoking hot, add fish steaks. Cook just 1-2 minutes per side, or to desired doneness. Remove fish to platter. Pour the wine into the hot pan and using a silicone spatula, cook and stir 20-30 seconds or more to reduce it slightly and to bring up any good stuff still stuck to the pan! Drizzle over the steaks and serve. Or, if cooking on outdoor barbecue, simply splash each steak with a little of the wine or juice and leave on the heat long enough for the liquids to evaporate. Serve with any fresh or grilled veggies, etc..

Recipe created 2004-05-18.

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