Brad's tuna steaks over couscous with pan sauce

Name: Brad's tuna steaks over couscous with pan sauce
Cuisine: American
Ingredients: 4 ahi tuna steaks; Prepared couscous; For the sauce; 1 small onion, chopped; 1 tsp minced garlic; 1/4 cup white balsamic vinegar; 1/3 cup white zinfandel; 1/4 cup heavy cream; 1/2 cup whole milk; 1 tsp granulated chicken bouillon; 1/2 tsp ground mustard; 2 tbs cornstarch mixed with 2 tbs cold water

wingmaster835 @wingmaster

Sequim Washington

Brad's tuna steaks over couscous with pan sauce

wingmaster835 @wingmaster

4ahi tuna steaks
Prepared couscous
For the sauce
1small onion, chopped
1 tspminced garlic
1/4 cupwhite balsamic vinegar
1/3 cupwhite zinfandel
1/4 cupheavy cream
1/2 cupwhole milk
1 tspgranulated chicken bouillon
1/2 tspground mustard
2 tbscornstarch mixed with 2 tbs cold water

Cooking Instructions

1

Sauté onion in a tbs of butter over low heat until carmelized. Add garlic and cook 1 minute.
2

Meanwhile, prepare couscous.
3

Degrade pan with vinegar and wine. Simmer and reduce liquid by at least half.
4

Add rest of sauce ingredients except cornstarch. Bring to a simmer over low heat. Stir often.
5

Meanwhile heat a dry, non stick pan over medium heat. Sprinkle tuna filets with garlic powder and white pepper.
6

When sauce comes to a simmer, slowly add cornstarch stirring constantly. Simmer until sauce thickens. You might not need all of the starch.
7

Add filets to pan, seasoning side down. Sprinkle other side with seasonings. Cook 2 minutes per side until steaks are rare
8

Plate couscous. Place steaks on top. Drizzle with sauce. Serve immediately. Enjoy.

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Spicy George Foreman

Made this recipe into a benedict with seared tomatoes and spinach. Lemme tell you Brad, it was sooooo good.Followed the sauce recipe exactly, except that I blitzed it with my immersion blender. The rare ahi has a poached egg kind of effect to it.My boyfriend came home with 50 frozen ahi steaks he got on clearance. I'm a little over halfway through them and totally sick of just seared ahi this, seared ahi that. I really needed an interesting recipe like yours to keep pushing on it. Thanks!

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wingmaster835 @wingmaster

on September 15, 2017 02:49

Sequim Washington

cooking is a passion of mine. I started when I was very young and I had to drag a milk crate around to see over the counter. taught by a career cook (my grandmother ). I have always tried to push the boundaries of conventional cooking. I prefer cooking wild game. when I can get my hands on it, but fish is more readily available for me. I raise and butcher most of the livestock that I use for my conventional recipes. I hope everyone can find a few recipes they like in my list.