Blackened Tuna Steak With Fruit and Balsamic Sauce |
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Prep Time: 5 Minutes Cook Time: 12 Minutes |
Ready In: 17 Minutes Servings: 2 |
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Fustini's is a store in Traverse City that specializes in all sorts of different olive oils and balsamic vinegars. The balsamics and olive oils also come in infused varieties (I just bought a pomegranate infused balsamic for salads). I love shopping in this store when I am up north. I would never have thought I would enjoy strawberries with fish, but I really thought this dish was a winner. DH said he liked it. I used Fustini's 18-year aged balsamic vinegar. I omitted the sugar and water. DH always cooks the tuna steaks by first putting them in the oven on 200F for a short time before pan searing them. This way, they are still rare (but not cold) on the inside. I put the strawberry/balsamic combination in a saucepan on the stovetop between medium low and low, just enough to warm them up. I served with one of our favorite salads, Arugula Salad With Shaved Manchego 191024, using Fustini's 12-year-old white balsamic vinegar. Ingredients:
1 lb tuna steak (approximately) |
1 cup fresh strawberries, sliced (approximately) |
blackening seasoning, to taste |
1 tablespoon balsamic vinegar (use your favorite kind) |
water (just a little bit) |
1 pinch sugar (depending on the sweetness of your balsamic) |
Directions:
1. Rub fish with your favorite blacken seasoning.
2. Grill or saute fish until cooked to desired amount.
3. While fish is cooking, in a saucepan combine warm sliced strawberries with a little water, 1 Tb balsamic vinegar, and a pinch of sugar (depending on the sweetness of the balsamic vinegar).
4. Spoon berries over the fish and enjoy.
5. Note: The author of the recipe says you can use other types of fresh berries in this dish, depending on what is seasonal or what you have on hand.
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