Thursday, January 27, 2011

Seared Tuna Steaks with Grape Tomatoes and Garlic Chips

4 tablespoons of EVOO, plus some for drizzling
5 large garlic cloves, very thinly sliced
3 celery ribs, finely chopped
1 large pinch of red pepper flakes
salt and pepper
4 6-ounce tuna steaks, about 1&1/2 inches thick
3/4 cup white wine
1&1/4 cups chicken stock
1 pint grape tomatoes
1/2 cup flat-leaf parsley
juice of 1/2 lemon




Place a skillet on the stove top and add the 4 tbs of EVOO.  Add the sliced garlic and on medium heat, brown the slices.  Remove the slices to a place lined with paper towels. 


Turn the heat up and add the celery, onion, red pepper flakes, salt, and the pepper.  Cook for 5 minutes.  


While the celery and onions are cooking, place a large skillet over high heat.  Make sure the tuna steaks are dry, and then drizzle with EVOO and salt and pepper.  Add to the hot skillet.  Cook on one side for 2 minutes and then flip, reducing the heat to medium.  5 minutes for rare, 7 minutes for medium. 


Add the white wine and chicken stock to the celery and onions.  Bring to a bubble and let cook a few minutes.  Add the grape tomatoes and continue to cook.  Add the parsley, garlic chips, and lemon juice, make sure to stir to distribute.  


Enjoy!



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