Combine the juice of a lemon and six tablespoons of white balsamic vinaigrette in a sauce pan. Stirring periodically simmer on medium until reduced by half. Turn-off heat. Sauce will thicken as it cools. (Best served cooled)
Tossed salad of whatever you have dressed with a balsamic raspberry vinaigrette.
Aromatic basmati rice.
The first three sentences (above) can be prepared in-advance.
Crusted, pan-seared, ahi tuna steak - rare.
Dry your tuna steaks on paper toweling and dredge in equal amounts of kosher salt, ground coriander, paprika and fresh-cracked pepper. A wee bit of cayenne pepper optional.
Melt a tablespoon+ of unsalted butter in a skillet until just beginning to brown. Add your tuna steaks and sear on high heat for one minute per side. Remove immediately and set aside to rest before slicing.
Top with balsamic reduction and serve with fresh lemon.
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