Seared Tuna Steaks With Moro Blood Orange Sauce

Seared Tuna Steaks With Moro Blood Orange Sauce
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Moro blood oranges lend their lush red color and tangy-sweet flavor to the delicate taste and texture of tuna steaks for a dish with a wow factor. It doesn’t take long to make, so it’s good enough for company, yet simple enough to enjoy any day.
Seared Tuna Steaks With Moro Blood Orange Sauce
Print Recipe
Moro blood oranges lend their lush red color and tangy-sweet flavor to the delicate taste and texture of tuna steaks for a dish with a wow factor. It doesn’t take long to make, so it’s good enough for company, yet simple enough to enjoy any day.
Ingredients
Servings:
Instructions
  1. Add the olive oil to a heavy skillet and heat at a medium-high setting.
  2. Sear the tuna steaks for about 5 minutes on one side before turning. Sear another 2 to 5 minutes on the other side until they’re done the way you like them.
  3. Remove the tuna steaks from the skillet and set aside.
  4. Add the white wine to the pan and scrape along the bottom to include any browned bits.
  5. Reduce heat to medium once it begins to simmer. Add shallots, garlic, and Moro blood orange zest.
  6. Continue to allow the sauce to simmer, stirring occasionally, for about 5 minutes.
  7. Stir in the Moro blood orange juice and bring to a boil. Leave heat at a medium-high setting and continue to boil until the sauce has reduced by about half. It should also thicken.
  8. Remove from the heat.
  9. Slice the tuna across the grain and drizzle with the Moro blood orange sauce.
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