Thursday, February 18, 2010

Herbed Tuna Steaks

I wanted to make a really nice dinner, so I tried to cook tuna for the first time. It turned out really good, and DH thought it was awesome. Next time I need to cook the tuna less time to get that meaty red center.

2 tuna steaks (6 oz each)
3 Tb dijon mustard
1/4 cup chopped parsley
2 Tb fresh chopped thyme
2 Tb fresh chopped rosemary
2 Tb canola oil
3 Tb Cabernet wine
1 Tb butter

Combine the parsley, thyme and rosemary and set aside. Rub one side of the tuna steaks with the dijon mustard and sprinkle with the herb mixture. Turn and repeat for other side.

Heat a nonstick skillet over med-high heat for 1 minute (unless you have an electric top like I do that takes 15 minutes!!). Add the oil and coat. Add the tuna steaks for 2 minutes per side. (I had a REALLY hard time flipping these things as the coating was glued to the pan. Maybe more oil?)

Add the wine and butter and simmer until evaporated (1 min). Remove the tuna steaks from the pan and let rest for 5 minutes before serving. (oops, just read the part about letting it rest)

I served it with some red potatoes and green beans. It was a hit and I'll definitely make it again. The herbs were an added expense, which is why I put them on potatoes and will continue to use them on absolutely everything I make for the next week.

As a side, be sure to finish off the bottle of cabernet after you use the 3 Tb. It's just a good excuse for wine. Enjoy!

1 comment:

wirrek said...

Well, in theory, I would say that you had sticking because your pan wasn't hot enough or you didn't let it cook long enough...but I would really say that I think that dijon mustard contributed to the sticking. I have a pork chop recipe that is similar and it always sticks, no matter what!