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Pan-Seared Ahi Tuna with Blood Orange Sauce
Pan-Seared Ahi Tuna with Blood Orange Sauce

Before you jump to Pan-Seared Ahi Tuna with Blood Orange Sauce recipe, you may want to read this short interesting healthy tips about Suggestions For Living Green And Spending less Within the Kitchen.

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A lot of electrical power is wasted when fridges and freezers, both heavy users of electricity anyway, are not running efficiently. If you can get a new one, they use about 60% less than the old versions that happen to be more than ten years old. Always keeping the temperature of the fridge at 37F, in conjunction with 0F for the freezer, will save on electricity, while keeping food at the correct temperature. An additional way to save electricity is to keep the condenser clean, due to the fact that the motor won’t have to go as often.

The kitchen on its own provides you with many small methods by which energy and money can be saved. It is pretty straightforward to live green, after all. It’s related to being sensible, usually.

We hope you got insight from reading it, now let’s go back to pan-seared ahi tuna with blood orange sauce recipe. To make pan-seared ahi tuna with blood orange sauce you need 7 ingredients and 3 steps. Here is how you cook that.

The ingredients needed to make Pan-Seared Ahi Tuna with Blood Orange Sauce:
  1. Take 1 tablespoon olive oil
  2. Prepare 4 ahi tuna (8 ounce) steaks
  3. Use 1/2 cup white wine
  4. Use 1 tablespoon butter
  5. You need 1 shallot medium , minced
  6. Prepare 1 clove garlic , minced
  7. Prepare 2 cups blood orange juice
Steps to make Pan-Seared Ahi Tuna with Blood Orange Sauce:
  1. In a skillet, heat olive oil over medium-high heat. Sear tuna on one side for about five minutes. Flip and sear other side for two to three minutes, 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 blood orange 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 blood orange sauce.

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