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.
- 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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