> Festive Spicy Pasta with Ham and Olives > Chicken Parmesan > Spinach-Artichoke Dip > Salmon with Steamed Baby Squash > Breakfast of Champions > Dad's Lemon Meringue Pie > Speedy Guacamole

> Hot Turkey Sandwiches > Crispy-Bottomed Salmon with Balsamic Sauce > Corn with Lemon Butter > Summer Tomato Pasta > Light and Tangy Southwestern Soup > Quick Eggplant-less Ratatouille > Really Rich and Elegant Gorgonzola Sauce > Seared Tuna Steaks

Seared Tuna Steaks

Shallots look like very small onions, and are like “onion concentrate.” They provide the flavor of an entire onion without the bulk or the hassle (no tears!). They make an excellent base to just about any savory dish.

This is a quick and versatile way to cook tuna, or almost any kind of fish steak. You can serve the fish with any sauce (like vinaigrette dressing, A-1 steak sauce, or tartar sauce), but the quick shallot sauce is very tasty. Feel free to substitute additional chicken broth in place of the alcohol. Printer-friendly version.

2 tuna steaks, about 1" thick
salt and pepper to taste
1 tablespoon olive oil
2 tablespoons butter
1/4 cup chopped shallots
1 cup canned chicken broth
1/3 cup brandy, Sherry, or white wine

Sprinkle both sides of tuna steaks with salt and pepper.

Heat olive oil in a large skillet over medium-high heat until hot. Add tuna steaks to skillet and cook each side about 5 minutes, or to desired degree of doneness (5 minutes for well done, 4 minutes for medium, 3 minutes for medium-rare).

Place tuna on serving plate, and cover with foil to keep warm.

Sauté butter and shallots in the same skillet over medium heat for about 3 minutes, or until shallots are soft and translucent. Add chicken broth and brandy, and turn heat to high. Boil until the sauce is reduced to 1/2 cup, about 6 minutes. Season with salt and pepper to taste. Pour sauce over tuna, and serve. Serves 2.

Equipment Needed:
Large skillet
Aluminum foil

Active Preparation Time: 15 minutes
Start-To-Finish Time: 20 minutes