Seared Tuna Steaks With Moro Blood Orange Sauce

Seared Tuna Steaks With Moro Blood Orange Sauce

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.
Course Main Dish
Cuisine Seafood


  • 1 tablespoon olive oil
  • 4 ahi tuna steaks 8 ounces each, sushi grade
  • 1/2 cup white wine
  • 1 tablespoon butter
  • 1 medium shallot minced
  • 2 tablespoons Moro blood orange zest
  • 1 clove garlic minced
  • 2 cups Moro blood orange juice


  • Add the olive oil to a heavy skillet and heat at a medium-high setting.
  • 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.
  • Remove the tuna steaks from the skillet and set aside.
  • Add the white wine to the pan and scrape along the bottom to include any browned bits.
  • Reduce heat to medium once it begins to simmer. Add shallots, garlic, and Moro blood orange zest.
  • Continue to allow the sauce to simmer, stirring occasionally, for about 5 minutes.
  • 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.
  • Remove from the heat.
  • Slice the tuna across the grain and drizzle with the Moro blood orange sauce.
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