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August 14, 2009, Newsletter Issue #128: Sauteed Tuna Steak with Balsamic Vinaigrette
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Tip of the Week
Sauteed Tuna Steak with Balsamic Vinaigrette:
2 large garlic cloves, minced
1 T olive oil
1-1/2 t olive oil
1 T balsamic vinegar
¼ t salt
1/8 t pepper
4 tuna steaks, 1” thick (6 oz each)
1-1/2 t basil, freshly chopped
Cook garlic in 1 T oil over medium heat
in large nonstick skillet.
Cook until garlic is very aromatic,
only about 30-60 minutes.
Add balsamic vinegar, and half of salt
and pepper.
Stir. This is your balsamic garlic
sauce.
Remove to a bowl and cover with foil to
keep warm.
Season the tuna steaks with the
remaining salt and pepper.
Heat remaining 1-1/2 t olive oil in the
same skillet over medium heat.
Add tuna steaks and cook until browned,
4-5 minutes.
Turn over and cook on other side until
tuna flakes easily with fork.
It will be opaque throughout. It
should take about 3-4 more minutes.
Do not overcook.
Serve topped with the balsamic garlic
sauce.
Place chopped basil on top of tuna
steak prior to serving.
The balsamic garlic sauce in this tuna
steak recipe will highlight the natural sweetness of the tuna. The
taste is divine and succulent.
For a heart healthy meal, serve your
Sauteed Tuna Steak with some roasted veggies, baked potato with fresh
herbs, and a dessert of cantaloupe.
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