pickerville01/01/11




Tuna steaks coated in a delicious orange balsamic glaze.






  • SERVING/YIELD
    4


  • PREP TIME









  • COOK TIME









  • LEVEL

    Easy



  • BLESSING
    Shehakol


  • RECIPE
    #2810

























INGREDIENTS













  • 4 (6 oz) Tuna Steaks (sliced thinly)










  • ½ tsp Salt










  • ¼ tsp Ground Black Pepper










  • 1 Tbsp Olive Oil










  • 2 Tbsp Balsamic Vinegar










  • ¼ cup Orange Juice










  1. Sprinkle the tuna with the salt and pepper.



  2. Heat the oil in a large nonstick skillet set over medium high.




  3. Add the tuna and cook 2 minutes on each side, or until cooked almost to desired degree of doneness



  4. The tuna will continue to cook slightly after it is removed from the pan



  5. Two minutes on each side will result in a pink, not red, center



  6. After removing the tuna from the pan, add the vinegar and orange juice and cook, stirring, until the liquid begins to turn to a syrup



  7. Drizzle the syrup over the tuna and serve immediately















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