Be careful not to overcook your tuna. Just in the photo, just sear the outside and keep the middle that nice red color. Watch this Sporting Chef show on cooking a variety fish on CarbonTV. Tune in to Sporting Chef TV on Sportsman Channel, check your local listings for times.
Rosemary and Pepper Tuna Steak
- 4 6- 8 ounce tuna steaks
- 2 tablespoons coarsely ground black pepper
- 1/2 teaspoon kosher salt
- 1 tablespoon fresh rosemary
- 1/4 cup olive oil
- 1/2 cup dry red wine
- 1 tablespoon balsamic vinegar
- 2 garlic cloves minced
- 3 tablespoons chilled butter cut into pieces
- 3/4 cup cherry tomatoes halved
- In a amsll bowl, combine pepper, salt, rosemary and olive oil. Brush mixture liberally over fish. Place fish in a container and pour any remaining oil mixture over. Cover and refrigerate for 1 - 2 hours. Heat a large skillet over medium heat. Add fish and any remaining oil to the pan. Lightly brown fish on both sides, about 3 minutes. Don't overcook your tuna! Remove fish from pan and keep warm. Add wine, vinegar and garlic. Cook until liquid is reduced to a few tablespoons. Whisk in butter until melted. Remove from heat and stir in tomatoes. Spoon sauce over fish.