Pan Seared Tuna & Tangerine
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
White Wine, 4 fl oz Butter, unsalted, 1 tbsp Shallots, 3 tbsp choppedGarlic, 3 clovesTangerine Juice, 1.5 cup Yellowfin Tuna (fish), 10 oz
The original recipe called for Blood Oranges which I don't have access to so I switched to Tangerines.
1. In a skillet, heat olive oil over medium-high heat. Sear tuna on one side for about 1 minute. Flip and sear other side for 1 minute, or until tuna is cooked to your desired degree of doneness. Remove from skillet and allow to rest.
2. Return skillet to heat and add white wine. Scrape bottom of pan with spatula to remove any bits from browning the tuna. Reduce heat to medium and add shallot and garlic. Cook and stir until shallot is clear, approximately 3 to 5 minutes. Stir in tangering juice. Boil until the liquid has reduced to half its original volume or until it thickens. Remove from heat.
3. Slice the tuna across the grain. Fan the slices out onto a place and drizzle with tangerine sauce.
Number of Servings: 2
Recipe submitted by SparkPeople user MYSHARONANY.
1. In a skillet, heat olive oil over medium-high heat. Sear tuna on one side for about 1 minute. Flip and sear other side for 1 minute, or until tuna is cooked to your desired degree of doneness. Remove from skillet and allow to rest.
2. Return skillet to heat and add white wine. Scrape bottom of pan with spatula to remove any bits from browning the tuna. Reduce heat to medium and add shallot and garlic. Cook and stir until shallot is clear, approximately 3 to 5 minutes. Stir in tangering juice. Boil until the liquid has reduced to half its original volume or until it thickens. Remove from heat.
3. Slice the tuna across the grain. Fan the slices out onto a place and drizzle with tangerine sauce.
Number of Servings: 2
Recipe submitted by SparkPeople user MYSHARONANY.
Nutritional Info Amount Per Serving
- Calories: 385.1
- Total Fat: 7.9 g
- Cholesterol: 97.7 mg
- Sodium: 74.7 mg
- Total Carbs: 23.2 g
- Dietary Fiber: 0.5 g
- Protein: 44.2 g
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