"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Blackened or Pepper Seared Tuna Recipe

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This recipe for Blackened or Pepper Seared Tuna, by , is from Chef Anna's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Tuesday, October 18, 2005

Category:
Category:

Ingredients:  
Ingredients:  
4 tuna steaks, about 10 oz each, cut at least and inch thick 1/2 cup white wine
1 tsp. Worcestershire
2 Tbs. lemon juice, strained
2 cloves garlic, finely chopped
1/4 cup salt-free Creole seasoning
or cracked black pepper
1 Tbs. salt
1 stick butter, melted
1/2 stick cold butter

Directions:
Directions:
Cut off any very dark parts of the tuna and discard. Blend the wine, Worcestershire, lemon juice, and garlic in a broad bowl. Place the tuna steaks in this mixture for about thirty seconds on each side. Shake off excess marinade and set tuna aside. Strain the excess marinade into a small saucepan and bring to a light boil. Combine the Creole seasoning with the salt in a bowl. Place a large black iron skillet over the hottest heat source you have. The pan is ready when the oils that have soaked into the metal have burned off and the surface is light grey. Pass the fish through the melted butter on both sides. Sprinkle the Creole seasoning liberally over both sides of the fish, and place in the hot skillet. WARNING! There is a very good chance that this will flame up briefly, and a certainty that there will be much smoke. The fish will first stick to the skilet, but after about two minutes it will break free. Turn it and cook the other side the same way. To make the lemon butter sauce, reduce the marinade by half, then remove from the heat. Whisk in the cold butter a chip at a time to make a creamy-looking sauce.

Number Of Servings:
Number Of Servings:
Serves four.
Personal Notes:
Personal Notes:
There's no better fish for blackening than tuna, and no way of cooking tuna is better than blackening. This dish generates a terrific amount of smoke and perhaps even flames, so it's best done outdoors over a very hot fire. The pan simply can't be too hot. Seared-----------------------

 

 

 

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